Tuesday, January 30, 2018

Rajamudi Vegetable Pulao - Vegetable Pulao With Rajamudi rice

Rajamudi rice is an indigenous rice variety of Mysore region. The high nutritional value and the low glycemic Index of this reddish brown rice makes it a diabetic friendly and anti-obesity food. The Mysore Wodeyars encouraged the farmers to grow Rajamudi rice and collected the tax in the form of rice. After highly polished white rice took precedence the indigenous varieties were virtually pushed into oblivion. There has been an increase in health awareness of late, hence the nutritious indigenous grains are making a slow and steady come back. I picked up a packet of Rajamudi rice at  Foodworld with a bit of apprehension. But my first attempt in cooking the Royal Rajamudi turned out to be a success.

Rajamudi rice - 1 cup
Mixed vegetables (I used carrots, beans and field beans/kaalu) - 2 cups
Slivered onion - 1
Slit green chillies - 2
Slivered ginger - 2 tsps
Salt - 2 tsps
Sesame oil - 2 tbsps
Cumin seeds - 1/2 tsp
Cardamom - 2
Cloves - 6
Cinnamon - 2 one inch pieces
1. Wash and drain the reddish brown Rajamudi rice and keep aside.
2.  Chop and prepare all the vegetables.
3. Heat sesame oil in a heavy bottomed pan and splutter cumin seeds, cardamom, cloves and cinnamon.
4. Add slit green chillies, slivered onion and ginger.
5. Saute till onion turns translucent and then add the washed and drained rice.
6. Stir till all the water evaporates and add the vegetables.

7. Add salt and stir well.
8. Add 3 cups of water for the rice and 3/4 cup of water for the vegetables into the pan and stir well.
9. When the water starts to boil decrease flame to 'sim' and cover the pan with a lid.
10. Open the lid and stir after ten minutes and immediately close the lid and allow the rice to cook.
11. After ten more minutes check if the rice is cooked by squishing one grain between your fingers.Sprinkle some more water if necessary and continue to cook.The Rajamudi Vegetable Pulao will emanate a very pleasant aroma when done. 

12. Switch off the flame when done. It takes about 20 to 25 minutes for the rice to cook on low flame.

Allow 15 minutes for the nutritious pulao to settle and then savour the hot, flavoursome and a pleasantly pink coloured Rajamudi Vegetable Pulao with onion raita and pickle.

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