Vegetable Pulau

As G-ma said while cooking this dish, "One onion a day keeps everyone away." Not so sure I agree as I'm kind of obsessed with onions, but here they do you good. I promise.

1 head of green cabbage, sliced
1 onion, sliced thinly
1 potato, peeled and cut into big chunks
1.5 cups Basmati rice, washed and soaked and drained 3 times
3 cups water
1 cup of green beans (frozen is fine), cut into chunks
1 cup peas
1 tsp. salt
2-3 tsp. Chili powder
3/4 tsp. Turmeric (Haldi powder)
2 tblsp. Ginger-Garlic (equal parts fresh garlic and ginger mashed together)
2 tomatoes, finely chopped
1 packet of chicken bouillon
1 tsp. Garam Masala
salt to tasate


Turn the oven on to 350 degrees. In your biggest, oven-safe stew pot or Le Creuset, brown the onions in some vegetable oil, then add the Ginger-Garlic, Salt, Turmeric, Chili Powder, Garam Masala and the tomatoes and let it get "Melty." Add the rice, water (it is a 1:2 rice -water ratio), chicken bouillon, and the rest of the veggies. Bring to a boil and stir occasionally (but don't let the potatoes break), add salt to your liking. Place, covered, in the oven for 15 minutes. Bring the Pulau out of the oven, carefully stir once from the edges of the vessel in to the center, place the lid back on the vessel and put back in the oven. Turn off oven, but leave the vessel in for 10 more minutes, or until the liquid has cooked off and the rice has become soft. Bring Pulau out of oven, and serve hot with a yogurt or chutney.