Vegetable Pulao || Sabzi Pulao || Sabzi Polav||

When you are bored of eating curries or plain rice make this delicious vegetable pulao. Can be served with kebabs or boiled egg or just plain raita. 

I have used potato , carrot and peas.

INGREDIENTS:

3 Cups Basmati rice 

1 big Onion Chopped

2 carrots chopped 

Half cup peas 

5 green chillies 

1 tbsp coriander chopped 

1 tbsp mint chopped 

2 tbsp yogurt/ curd 

2- 3 cloves

2-3 cardamom 

1 cinnamon stick 

1 star anise 

1 bay leaf 

Salt as per taste 

Water 

Oil 

Method :

1. Wash rice and soak in water in a bowl.

2. Heat a pot ,pour 4 tbsp oil ,once its hot add your dry spices. Stir fry and then add in chopped onion. Fry until translucent.

3. Add ginger and garlic paste fry until raw smell goes and then add all your veggies. Stir fry for few minutes.

4. Add yogurt and continue frying.

5. Add salt and Mix well and check for salt if less add more now and add in chopped coriander and mint leaves and whole green chillies. 

7.Now add 5 cups water( depends on what type of rice you are using kindly refer your rice pack for reference) close the lid and let it come to a boil.

8.Once its boiling high carefully open the lid and add in drained rice. Mix gently and let it cook on high flame without any lid.

9. Once the water is almost dry. Lower the flame and close the lid. Keep it for simmer for 15 minutes.

10.After 15 minutes open the lid gently fluff the rice with fork. Vegetable pulao is ready.

11.Serve and Enjoy 

Ala Hachi ( Dehydrated bottle gourd)

Ala Hachi is nothing but dehydrated bottle gourd. In kashmir during winter season people love to cook dehydrated vegetables.The vegetables are sundried during summer and preserved to be used during winter. You would find them hanging in balconies like garlands. Going back to olden days due to lack of supply of fresh vegetables during winter  people use to keep stock of dehydrated vegetables. But now even though fresh produce is available in markets during winter people love to relish on dehydrated food as it has become a part of tradition.The vegetables commonly dehydrated are vaangan Hachi( Dehydrated brinjal) , Tamatar Hachi (Dehydrated tomatoes), Gogi Aar (Dehydrated turnip ) and many more.... It has its own unique taste which every kashmiri will woe about.

Today I am sharing you recipe of Ala Hachi. It's very simple in cooking only cleaning part needs little care.

Ingredients:
Ala Hachi/dehydrated bottle gourd 200 grams
Garlic 5 pearls
1 tbsp red chilly powder
1 tsp turmeric
1 tsp cumin powder
1/2 tsp fennel powder
Salt as per taste
Oil for cooking
Water

Method:

First we have to clean the Ala Hachi. Look for any dirt/insect or any rotten ala Hachi. Next take a vessel filled with water enough for boiling the ala Hachi.  Once the water starts boiling add in all ala Hachi and let it boil for 5 minutes on high flame and simmer it with lid on for 5 minutes. Later drain the water and wash the ala Hachi thoroughly in running water. And let it drain in colander. By doing this you are killing microbes if any and softening up the ala Hachi, Then heat a kadai add some oil. Add in the ala Hachi and fry them for few minutes stirring in between. Add in all spices and salt and garlic fry well. Splash some water and keep frying once you feel the masala is well coated add 2 glasses of water and bring it to boil. Keep the flame high for few minutes and then simmer it until you see gravy is formed. Check for seasoning and ala Hachi is ready. Enjoy with Rice.