Vegetarian Pulao Mauritian Recipe

Mauritian Pilau Rice Recipe

Vegetarian Pulao (Veg Pulav) is a spicy rice meal made by combining rice, veggies, and spices. In this dish, a mix of spices, vegetables, and rice are sautéed in oil and ghee before being cooked in a pressure cooker like regular rice. The inclusion of bay leaf, cinnamon, and cloves, however, gives this quick mixed vegetable pulao dish a lovely and nuanced fragrant sense that just makes juices flow in the mouth.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves: 2 servings

Ingredients:

• 1 cup Basmati rice (long-grained rice)
• 1 medium coarsely chopped onion
• 1 coarsely sliced tiny tomato
• 1/4 cup fresh or frozen green peas (mutter)
• 3 tbsp French beans, coarsely chopped
• 1/4 cup carrot, finely chopped
• 1 little piece bay leaf 
•  inch cinnamon stick
• 2 cloves
• 1/4 teaspoon garam masala powder
• 1/8 teaspoon turmeric powder
• 1/2 tsp Red Chilli Powder
• 2 tbsp coriander leaves, finely chopped
• 2 tbsp. olive oil
• 1 teaspoon ghee
• 1 cup of water
• 1 teaspoon salt

Instructions:

1. Soak rice in water for 15-20 minutes after washing it. Drain and set aside until required.
   
   
2. In a pressure cooker (2-liter capacity, stainless steel cooker), melt the ghee and oil together on low heat. Sauté for 30 seconds after adding the bay leaf, cinnamon, and clove. Sauté the onion for about 2 minutes, or until it turns light brown.
   
   
3. Combine the tomato, green peas, french beans, and carrots.
   
   
4. Stir-fry for around 2 minutes.
5. In a mixing bowl, combine the soaked (drained) rice,  turmeric powder, red chili powder, and salt.
   
   
6. Stir-fry for around 2 minutes.
   
   
7. Mix with 1 cup of water well.
   
   
8. Cook for 2 whistles over medium heat with the lid closed. Reduce the temperature to low and cook until the first whistle is finished. Turn off the flame.
   
   
9. Allow it to cool at ambient temperature until the pressure within the cooker spontaneously releases. Carefully remove the cover and fluff the rice with a fork. Place it in a serving basin and top with fresh coriander leaves.

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