During the summertime I tend to cook food that involves less time by the hob and more easy, light and refreshing dishes that suit the milder weather. Although vegetable pulao is mostly cooked on the hob, I have used a good selection of veg here that can be pre-cooked in the microwave/steamer before adding to the pan, to make cooking time even quicker. You can also use a Pressure Cooker, and I have mentioned the cooking times for that method below.
The first veg pulao was named ‘Rainbow Rice’ by niece and I have decided to name it this in honour of her and let’s face it, it sounds much more fun! The ‘Rainbow Rice’ recipe was one made for my niece and nephew so has little spice, but the other ‘Bulgar Pulao’ was made for adults and you will find a more typical Pulao recipe but replacing the traditional rice with Bulgar. The cracked Bulgar wheat I find gives the dish different nutrients and more diabetic-friendly and I have tried this with other millets and quinoa too, which all give different textures.
Rainbow Rice (veg pulao for children)
Serves 2
- Basmati Rice – 1 cup
- Mixed Vegetables – 2 cups (I used a of beans, green bell peppers, red bell peppers, carrots and sweetcorn) – you need to use veg with different bright colours 🙂
- Onion- 1 medium sized, chopped finely (I sometimes use spring onions instead, for a milder flavour)
- Chickpeas – a handful from a can (or you can use ones that you have cooked from dried)
- Ginger – 1 inch piece
- Garlic – 1 clove
- Cinnamon – 1 inch piece
- Cardamom – 1
- Clove – 2
- Bay leaf – 1
- Cumin (Jeera) – 1 teaspoon
- OIl- 1 tablespoon
- Butter – 1 tablespoon (or veg oil if you want to keep it vegan)
- Salt – as needed
- Soak the Basmati rice for at least an hour to ensure you get the correct texture. Peel and grind ginger, garlic, cinnamon with little water to fine paste. At this point, if you prefer to steam your mixed veg, you can do so now in the microwave or steamer.
- In a saucepan, heat the oil and then add the Cumin seeds, Cardamom, Clove and bay leaf. Then add the chopped onions and sautee until transparent. Add the ground ginger cinnamon garlic past, mix well and don’t let it burn.
- Add the vegetables and cook everything together on medium flame for about 5 mins. Then drain the rice and add to the pan and mix until well combined.
- Add salt, water and bring to a boil. Cook for about 12 – 14 mins until the rice and veg are cooked through. If using a pressure cooker you can cook for 2 whistles instead.
- Use a fork to fluff the pulao carefully and then finally add the butter (if using). You could garnish with purple cabbage (cooked and chopped) for a further flurry of colour!
Enjoy seeing the faces on the children when you announce this as “Rainbow Rice”! 🙂 Ok, so maybe the older children won’t be that excited… haa haa! It will perfect to take away for picnics or other day outs and you won’t have to worry that your little ones haven’t had a good meal.
Try adding some cococnut milk when cooking the rice to give extra flavour and richness to the Pulao 🙂
Bulgar Wheat Pulao
I don’t use the pressure cooker for bulgar wheat as it can easily be overcooked so I find it easier to keep an eye on it
Serves 2
- Bulgar wheat – 1 cup (I used the coarsely cracked bulgar wheat )
- Mixed Vegetables – 2 cups (I usecoarse cracked bulgar wheatd a mixture of beans, green bell peppers, red bell peppers, carrots and sweetcorn
- Onion- 1 medium sized, chopped finely
- Chickpeas – a handful from a can (or you can use ones that you have cooked from dried)- I also add roasted tofu/seitan instead of chickpeas
- Ginger – 1 inch piece
- Garlic – 1 clove
- Cinnamon – 1 inch piece
- Green chillies – 2
- Cardamom – 1
- Clove – 2
- Bay leaf – 1
- Cumin (Jeera) – 1 teaspoon
- OIl- 1 tablespoon
- Butter – 1 tablespoon (or veg oil if you want to keep it vegan)
- Salt – as needed
- Peel and grind ginger, garlic, green chillies, cinnamon with little water to fine paste. At this point, if you prefer to steam your mixed veg, you can do so now in the microwave or steamer.
- In a saucepan, heat the oil and then add the Cumin seeds, Cardamom, Clove and bay leaf. Then add the chopped onions and sautee until transparent. Add the ground ginger cinnamon garlic past, mix well and don’t let it burn.
- Add the vegetables and cook everything together on medium flame for about 5 mins. Then add the Bulgar wheat and mix until well combined.
- Add salt, water and bring to a boil. Cook for about 12 – 14 mins until the Bulgar and veg are cooked through.
- Use a fork to fluff the pulao carefully and then finally add the butter (if using) and you can also garnish with chopped coriander leaves and spring onions.
My Kitchen Adventures 