Vegetable Pulao Recipe Review

Hi, Ray here again.

A couple of vegetarian friends were coming around for dinner this weekend and a quick scan of the Curry Focus recipes brought the Vegetable Pulao recipe to my attention.

It is a very simple recipe and I didn’t even have to leave the house to buy any ingredients (but I did leave the house – I wasn’t going to sit in the house all weekend).

All in all, the recipe would only take about 25 minutes to cook and I had the ingredients already prepared when my friends arrived.

Then I started to cook the curry.

It really was simplicity itself.

The only thing I find tricky about rice dishes that absorb the liquid is not peeking under the lid to see how things are progressing. It seems the trick is to have the rice simmering on a really low heat. Whatever the trick, the rice was not cooked properly after the 10 minutes and I had to add another 1/2 cup of hot water and cook it for 5 more minutes.

Nevertheless, the meal was ready pretty quickly and we eagerly sat down to eat the pulao.

Now this is a very mild curry. In fact, it is so mild that you can hardly taste the spices. We all found the curry really bland and once again the subject of what constitutes a curry reared its head. I appreciate the fact that a curry does not have to be spicy hot in order to qualify to be a curry but this meal barely scraped into the curry category. In fact, in my opinion, the recipe had a nerve calling itself a curry.

The “curry” received a very poor 3.5 out of 10 with a spice rating of very mild.

This is not the first time that I’ve been really disappointed with a curry so I’m bringing in a new standard. In order for me to test a recipe, a curry should have a minimum of onions, ginger and garlic with at least 3 spices (such as chilli, cumin, coriander, cinnamon, etc.). I’ve drawn a line in the sand that I’m not going to cross.

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