Be it a quiet weekend afternoon, guests for lunch or special dinner, this Achaari Subz Pulao is one of those ultimate One-pot meals that will have you craving for more...
My contribution for the 27th Foodie Monday Blog Hop, with the theme of North Indian dishes.
Ingredients :
Basmati Rice - 1.5 cups (washed lightly and soaked for 1 hour)
Warm Milk - 1 tsp
Saffron strands - a pinch
Cumin seeds (Jeera) - 1/2 tsp
Cinnamon stick - 1"piece
Cloves - 2
Green cardamom (Choti Elaichi) - 2
Oil - 2-3 tbsps
Salt to taste
For the marination :
Paneer (cubed) - 1 cup
Soya chunks (soaked in warm water for 1 hour) - 1/2 cup
Par-boiled Mixed vegetables (Green peas, carrot, French beans) - 1 cup
Blanched Cauliflower - 1/4 cup
Blanched Broccoli - 1/4 cup
Curds - 3/4 cup (water drained)
Masala paste from Mango or Chili pickle(recipe for Stuffed Chili pickle here) - 1.5 tbsps
Fennel seeds (Saunf) - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds (Methi) - 1/4 tsp
Cumin seeds (Jeera) - 1 tsp
Turmeric pwd (Haldi ) - 1/2 tsp
Oil - 1/2 tsp
Salt to taste
Method :
1. For the achaari marination, blend curds and the achaar (pickle) paste together till smooth. To this, add saunf, sarson, methi seeds, jeera, haldi, oil and salt and blend coarsely. Take care not to grind the spices too fine. Transfer to a large bowl.
2. Add paneer, soaked and drained soya chunks, vegetables and marinate for 20 minutes.
3. Heat a grill pan or non-stick pan. Grill / shallow fry the vegetables and paneer till light golden brown (without the marination mixture) with very little oil. No need to grill the soya chunks. They can be left in the marination till the rice is ready, so they can soak the spices better.
4. For preparing the rice, boil the basmati rice in a vessel full of water and added salt, till 90% done. Take care not to over cook. Drain and let cool to room temperature.
5. Add the saffron strands to 1 tbsp warm milk and let soak. Add to the cooked rice, mix gently and keep aside while we prepare the tempering.
6. Heat oil in a large wok or kadhai, add jeera, cinnamon stick, cloves, elaichi and fry for about 2-3 minutes. Add the fried vegetables, paneer and soya chunks (marination drained) and lightly mix. Finally add the rice and mix gently so that the seasoning spices coat all the ingredients evenly.
Serve hot with raita and roasted papad.
My contribution for the 27th Foodie Monday Blog Hop, with the theme of North Indian dishes.
ACHAARI SUBZ PULAO
Ingredients :
Basmati Rice - 1.5 cups (washed lightly and soaked for 1 hour)
Warm Milk - 1 tsp
Saffron strands - a pinch
Cumin seeds (Jeera) - 1/2 tsp
Cinnamon stick - 1"piece
Cloves - 2
Green cardamom (Choti Elaichi) - 2
Oil - 2-3 tbsps
Salt to taste
For the marination :
Paneer (cubed) - 1 cup
Soya chunks (soaked in warm water for 1 hour) - 1/2 cup
Par-boiled Mixed vegetables (Green peas, carrot, French beans) - 1 cup
Blanched Cauliflower - 1/4 cup
Blanched Broccoli - 1/4 cup
Curds - 3/4 cup (water drained)
Masala paste from Mango or Chili pickle(recipe for Stuffed Chili pickle here) - 1.5 tbsps
Fennel seeds (Saunf) - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds (Methi) - 1/4 tsp
Cumin seeds (Jeera) - 1 tsp
Turmeric pwd (Haldi ) - 1/2 tsp
Oil - 1/2 tsp
Salt to taste
Method :
1. For the achaari marination, blend curds and the achaar (pickle) paste together till smooth. To this, add saunf, sarson, methi seeds, jeera, haldi, oil and salt and blend coarsely. Take care not to grind the spices too fine. Transfer to a large bowl.
2. Add paneer, soaked and drained soya chunks, vegetables and marinate for 20 minutes.
4. For preparing the rice, boil the basmati rice in a vessel full of water and added salt, till 90% done. Take care not to over cook. Drain and let cool to room temperature.
5. Add the saffron strands to 1 tbsp warm milk and let soak. Add to the cooked rice, mix gently and keep aside while we prepare the tempering.
6. Heat oil in a large wok or kadhai, add jeera, cinnamon stick, cloves, elaichi and fry for about 2-3 minutes. Add the fried vegetables, paneer and soya chunks (marination drained) and lightly mix. Finally add the rice and mix gently so that the seasoning spices coat all the ingredients evenly.
Serve hot with raita and roasted papad.
This one pot meal looks tempting!!
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