Spring Onion-Vegetable Pulav.

"Spring Onion-Vegetable Pulav" ... Lots of spring onions were lying in my home so prepared pulav using it in place of just onions ... tastes awesome when served with spicy curry ... I served with Spring Onion-Paneer-Palak ... Yummilicious ....... 

** Pulav is very easy to prepare if you have all the ingredients ready at home. In my home, we prepare mildly spiced pulavs frequently as we love to have them with spicy gravy curries be it Vegetarian or Non-Vegetarian. Today I prepared simple pulav with spring onions as I had bought a huge bundle of the same and they get spoilt fast. The spring leaves turn yellow fast and to get the best aroma and flavor they should be used with 2-3 days of purchase. The ones I purchased were fresh so it stood the time test of almost 4 days for me. I prepared spring onion-vegetable pulav and Spring Onion-Paneer Palak Curry and they complimented each other very well. I will not run into more details on pulav as I have already written so much about them that I will only be repeating the same. So do try out this pulav with spring onions besides which I have added only carrots, cauliflower and peas. Do try out this delicious simple non-spicy pulav and Enjoy it fresh and hot with a spicy veg or non.veg dish with your family and friends. 

** Here is the Method of preparing "Spring Onion-Vegetable Pulav" … My Style ...... 

** Wash and soak 2.5 cups of Jeera / Basmati rice in plenty of water for 30 minutes. Once it well soaked put it in a colander and rinse well and then keep it aside and allow all the excess water to get drained off complete. Keep this ready aside. 

** Clean, wash, dry well and chop the spring onions along with the onion bulbs and keep them ready aside. You should have about 3 cups of the chopped spring onions ready. 

** Peel of the skin and cut 1 medium sized carrot into cubes. Cut about 150 gms of cauliflower into small florets. Peel and keep ready about 150 gms of fresh green peas. Put all the three vegetables in a colander and rinse well under running water. Keep this drained and ready aside. 

** Bring 5 cups of water to boiling point and then add in the above veggies and let cook on low heat. The procedure of cooking veggies and other should be done simultaneously to avoid the vegetable being overcooked. The vegetables should be cooked to about only 80-90 % for best results. 

** In a thick bottomed kadai add in abou 4-5 tblsp of ghee, when hot add in 1 tsp jeera, ½ tsp of peppercorns , 5-6 cloves, 2 green cardamom slit, 2-3 black cardamom slit, 1 tej patta, 2 X 1” piece of cinnamon, pinch of jaivitri, 1 star (anise) and fry well. Add in the spring onions kept ready, raise the heat and continue frying for a good 4-5 minutes. Now add in ½ tsp of haldi (turmeric) powder, mix well and then add in the drained rice and mix well, fry for 2 minutes, lower the heat, cover and keep it for 1 minute. 

** By now the veggies in the water must have cooked 85%. Pour the boiling water along with the veggies in it into the kadai and mix well. Add salt to taste and bring all to a good boiling point on high flame. Once it comes to full boil, lower the heat to minimum, cover with a tight lid and let cook. When the rice is about 3/4th cooked mix it once gently and cover again and cook till done. Remove and keep it aside and allow to cool for 5-10 minutes, undisturbed. 

** "Spring Onion-Vegetable Pulav" is done and ready to be served. This is a very mildly spiced pulav and needs a spicy curry as an accompaniment to be served with. I served it with “Spring Onion-Paneer Palak” and the combo was really awesome. Do try this out and relish with your family and friends. A unique combination of dishes that is sure to be a hit at get together, pot luck or family functions. 

** ** You can use the search option for "Pulav" where you will get many more combinations and different types of pulavs. Do try out various types of mix and match dishes to relish with your family and friends. Also remember to me a feedback if possible.