Ayurvedic recipe for cooking Indian rice with vegetables called Biryani or Pulao. Pulao Biryani rice is a healthy Indian dish with rice, nuts and vegetables and can be a whole meal by itself, too.
Ayurvedic recipe for cooking Indian rice with vegetables called Biryani or Pulao time you need for making Ayurvedic Biryani or Pulao
Preparation Time: Cook time: Total time:
|2 cups Basmati Rice
4 cups water
|1 ½ Tsp Cumin
1 Tsp Garam Masala
1 Tsp Coriander
¾ Tsp Turmeric
1 Bay Leaf
1 Small Piece Cinnamon
1 Tsp Fresh Ginger in small pieces
2 1/3 Tbsp Ghee
- Put some ghee in a wok and heat it up. When it is warm, add cumin, garam masala, coriander, turmeric, the bay leaves and a piece of cinnamon in the wok. Let the spice develop an aroma while stirring. Add the cashew nuts and in the end the raisins. Before the spices have a chance to burn and get black, you mix the vegetables in as well. Churn it, so that the spices are mixed with the vegetables and cover it with a lid.
- Let the vegetables cook for a while in their own steam at medium heat and churn from time to time. After five to ten minutes however you need to take off the lid to make sure that the vegetables don’t get mashed in their own sauce. Now you cook them until all vegetables are soft and all water is vaporized.
- Now you take the rice, which you have cooked before, out of its pot and put it into a wide pot which has enough space for both, the rice and the vegetables. You gently put the vegetables onto the rice and add as much salt on top as you believe necessary. With a light hand and as softly as you would mix a green salad, you now mix the rice with the vegetables. A good way to do this is with two big spoons from two sides of the pot.
- And then you are ready to serve your freshly cooked Ayurvedic Biryani. If you want to make it look even nicer and give it a nice aroma, you can spread fresh green coriander on top.
- Basmati Rice increases Kapha and Vata and balances excessive Pitta.
- The use of fresh ginger and turmeric balances the high values of Kapha and Vata created through the rice.
- The use of cumin increases the Pitta slightly and balances Kapha and Vata as well.