Meera Sodha's vegan recipe for a simple vegetable pulao | The new vegan
A percentage of my bones are made of vegetable pulao. It's an everyday part of Gujarati life that I had neglected until a recent trip to see my parents. My mother now has arthritis in her hands and her cooking has had to adapt. She can no longer, for example, make chapatis, with all the kneading and rolling they require, and even the ginger, garlic and chili peppers she uses for today's recipe are turned into bulk in a blender then frozen until needed. The Pulao, however, for all its ingredients, is actually a very simple recipe that remains at the heart of his home cooking.
Pulao with simple vegetablesYou will need a large sauté pan (mine is 28 cm), pot or saucepan with a tight-fitting lid. If you do all the preparation in advance, it's just a matter of putting everything in a pan ingredient by ingredient.
Preparation 15 minCooking 45 minServing 4
300g basmati rice4 tablespoons sunflower oil5 cloves1 cinnamon stick, broken into pieces1 large onion (about 275g), peeled and finely chopped4 garlic cloves, peeled and chopped3cm x 3cm piece of fresh ginger, peeled and finely grated3 finger green chillies cut lengthways1½ tbsp tomato puree¼ tsp turmeric1½ tsp ground coriander1½ tsp ground cumin1 large apple ground, peeled and cut into 1cm dice (200g net)2 medium carrots, peeled and cut into 1cm dice (200g net)150g frozen peas2 teaspoons fine sea saltLemon slices, vegan yogurt and fresh coriander, to serve
Put the rice in a bowl, cover with water cold and swirl gently with your hands until the water becomes cloudy. Drain and repeat a few more times, until the water remains relatively clear, then drain and cover with fresh cold water and set aside.
Put in four scoops tablespoons of oil in a large frying pan for which you have a lid, and put on medium heat. Once the oil is hot, add the cloves and cinnamon, let them sizzle for a few seconds, then add the onion and cook, stirring occasionally, for 10-12 minutes, until the onions are starting to brown.
Add the garlic, ginger and chillies, cook for three minutes, then stir in the tomato puree and dry spices (turmeric, coriander and cumin) and cook for a few more minutes. Add the potatoes and carrots and mix well.
Turn on the kettle. Drain the rice well, then pour the rice, peas and salt into the pan, stir and add 520ml of just boiled water. Bring to a boil (this should take about three minutes), then put the lid on and lower the heat to a low simmer. Simmer for 15 minutes, then remove from the heat and leave to stand, still covered, for 10 minutes. lemon slices, vegan yogurt and fresh cilantro.
A percentage of my bones are made of vegetable pulao. It's an everyday part of Gujarati life that I had neglected until a recent trip to see my parents. My mother now has arthritis in her hands and her cooking has had to adapt. She can no longer, for example, make chapatis, with all the kneading and rolling they require, and even the ginger, garlic and chili peppers she uses for today's recipe are turned into bulk in a blender then frozen until needed. The Pulao, however, for all its ingredients, is actually a very simple recipe that remains at the heart of his home cooking.
Pulao with simple vegetablesYou will need a large sauté pan (mine is 28 cm), pot or saucepan with a tight-fitting lid. If you do all the preparation in advance, it's just a matter of putting everything in a pan ingredient by ingredient.
Preparation 15 minCooking 45 minServing 4
300g basmati rice4 tablespoons sunflower oil5 cloves1 cinnamon stick, broken into pieces1 large onion (about 275g), peeled and finely chopped4 garlic cloves, peeled and chopped3cm x 3cm piece of fresh ginger, peeled and finely grated3 finger green chillies cut lengthways1½ tbsp tomato puree¼ tsp turmeric1½ tsp ground coriander1½ tsp ground cumin1 large apple ground, peeled and cut into 1cm dice (200g net)2 medium carrots, peeled and cut into 1cm dice (200g net)150g frozen peas2 teaspoons fine sea saltLemon slices, vegan yogurt and fresh coriander, to serve
Put the rice in a bowl, cover with water cold and swirl gently with your hands until the water becomes cloudy. Drain and repeat a few more times, until the water remains relatively clear, then drain and cover with fresh cold water and set aside.
Put in four scoops tablespoons of oil in a large frying pan for which you have a lid, and put on medium heat. Once the oil is hot, add the cloves and cinnamon, let them sizzle for a few seconds, then add the onion and cook, stirring occasionally, for 10-12 minutes, until the onions are starting to brown.
Add the garlic, ginger and chillies, cook for three minutes, then stir in the tomato puree and dry spices (turmeric, coriander and cumin) and cook for a few more minutes. Add the potatoes and carrots and mix well.
Turn on the kettle. Drain the rice well, then pour the rice, peas and salt into the pan, stir and add 520ml of just boiled water. Bring to a boil (this should take about three minutes), then put the lid on and lower the heat to a low simmer. Simmer for 15 minutes, then remove from the heat and leave to stand, still covered, for 10 minutes. lemon slices, vegan yogurt and fresh cilantro.
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