Indian - Sabji Pulav (Mixed Vegetable Rice)

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The recipe itself is easy, you just have to make the Balti paste beforehand, and

it's worth buying all those spices only if you mean to cook Indian or Balti

dishes again. But you might just adore this one, so... On the other hand, you

may have access to a readymade Balti paste, just for the first time.

 

Sabji Pulav (Indian Mixed Vegetable Rice)

mild

SERVES 4

PREPARATION TIME: UP TO 30 MINUTES - COOKING TIME: 2 HOURS

 

250g Basmati rice

1 tbsp Vegetable oil

1/2 tsp Cumin seeds

100g Carrot, diced (15mm pieces)

100g Green beans, trimmed and cut

100g Cauliflower florets (medium size)

2 tbsp Balti Paste (see recipe below)

600ml Hot water

 

Rinse the rice in cold, running water then cover with cold water and leave it to

soak for up to 20 minutes.

Heat the oil in a pan, add the cumin seeds and fry gently until they start to

crackle.

Add the carrot, green beans, cauliflower and Balti Paste and fry for a further 3

- 4 minutes.

Drain the rice of excess water and transfer it to the Slow Cooker and add the

hot water.

Add the vegetables and mix well with the rice. Cook on High for 11/2 - 2 hours.

 

 

Balti Paste

-------------

Yield: 1 Servings

Ingredients:

 

SPICES

5 - 6 tb Coriander seed

2 - 3 tb Cumin seed

2 3 " pieces of cassia bark (can substitute cinnamon but cassia is

superior)

2 - 3 Habaneros or whatever you like!

2 ts Mustard seed

2 ts Fennel seed

3 ts Cardamom seed

1 ts Fenugreek(methi) seed

1 ts Lovage seed

1 ts Onion seed

7 (up to 1 tbsp) Fenugreek (methi) leaves, dried

6 Bay leaves

25 Curry leaves or more

 

ADDITIONAL

2 tb Ground turmeric

1 tb Ginger powder

1 tb Chilli powder

1 pn Asafoetida

 

Roast the spices and allow to cool, grind to a powder, then add additional

ingredients.

Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. Mix

the spice into the vinegar, adding water if needed to make a creamy paste.

Let this stand for a while, 1/2 hour is best.

Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the oil,

care is needed here as it will splatter very easily. Stir the paste for about 5

mins, do not let it stick. Remove from heat and stand for 5-10 mins, if the oil

rises to the top the spices are cooked, if not add more oil and cook again for

a while, don't forget to keep stiring.

Bottle the paste, (sterile jars essential) and cap with hot oil. This is

well worth the trouble to make and will store for a long time.