I was raised in a household where wasting food was seriously frowned upon. Growing up, I watched my mom modify leftovers to give them a fresh taste and look. And we were none the wiser! I try to do the same and encourage you too as well.
So if you have leftover gravy from a roast or a yogurt-based curry, instead of draining it use it as a base stock for a vegetable pulao.
Here’s a quick recipe you can use.
ingredients
2 cups gravy
2 cups rice
1/2 cup carrots (thick slices)
1/2 cup cauliflower (florets)
1/2 cup potato (cubes)
1/4 cup green capsicums
3-4 green chillies
2 tsp salt
method
- Soak the rice for 30 mins.
- In a large pan, pour the gravy and bring to a simmer.
- Add the drained rice to the gravy/stock. Keep the heat on high.
- Add the vegetables and salt. Stir.
- Add enough boiling water so that the rice is sitting 1″ below the water level.
- Cover and cook on high heat. When it comes to a boil, lower the heat to medium-low and continue to cook till the water evaporates and rice is cooked.
- Serve with mint or cucumber raita.
