Spring Pulao

#mealprep #lemon8challenge Spring Pulao - This is definitely one of my harder and time consuming recipes, but the final dish is so delicious, especially with the fresh spring produce. It’s a great option for a dinner party as it can be prepared ahead of time in large quantities and can be kept warm until ready to serve.

Here’s how to make it:

1. Wash 1.5 cups of rice until the water runs clear. Add the rice to a pot along with 3 cups of vegetable stock. Let the rice cook with the lid covered

2. In a blender, add 1 bunch fresh mint, 1 bunch fresh cilantro, 2-4 sprigs dill, 1 tsp garam masala, 1 tsp cumin, 1 tsp red chili powder, juice of 1 large lemon, 1/2 cup water, and salt and pepper. In this case you want to over salt it. Blend until smooth. Taste test and add more salt or lemon if needed to ensure it tastes over salted and tangy at this point

3. In a nonstick pan, heat 1 tbsp olive oil and 1 tbsp ghee. Add 1/2 diced red onion, 1 diced jalapeño, 1 chopped green garlic (or 1 fat garlic clove), and 1/2 inch minced ginger. Cook until fragrant

4. To the pan, add 1 diced green bell pepper, 1/2 cup peas, 1/2 cup shelled edamame, and 1 diced and parboiled russet potato. Cook covered for 7-8 minutes

5. Add the mint and cilantro mixture to the pan. Wash out the blender with 1/4 cup water and add that to the pan as well. Mix everything well and let it cook just until the liquid starts to bubble. Taste test and add more salt or lemon if needed. At this point it should not be over salted but it shouldn’t taste bland. Your green mixture is ready

6. To make the fried onions, heat 2 tbsp of olive oil or ghee. Add 1 tsp mustard seeds, 2 stems curry leaves, and 1/4 julienne red onion. Stir occasionally and cook until the onion are lightly fried or caramelized. Turn off the heat and add 1/2 tsp red chili powder and 1/2-1 tsp salt. It is okay if this is little bit salty

7. For the easy level version, mix the green mixture and rice together, then top with the fried onions!

8. For the medium level version, layer everything in an oven safe dish: veggies > rice > 1 tbsp saffron water > fried onion > veggies > rice > 1 tbsp saffron water > fried onion > last bit of veggies > fried onion

9. Enjoy!