Sunday 16 April 2017

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Veg pulao |Tasty Lunch Recipe | Best Indian Recipe

Serves – 2
Preparation time – 10 mins
Cooking time – 40 mins
Ingredients:
  • Basmathi Rice (washed, drained and soaked in water for 30 mins) – 1 Cup
  • Water – 1 and 1/2 Cup
  • Oil – 3 Tbsp
  • Ghee – 1 tsp
  • Cashews – 10 no
  • Almonds – 1 Tbsp
  • Bay Leaf – 3
  • Cloves – 5
  • Black Cardamom – 1 no
  • Cinnamon – 2 (1 inch pieces)
  • Black Cumin (Shahi Jeera) – 1 tsp
  • Salt – 1 and 1/2 tsp or to taste
  • Ginger – small piece
  • Garlic – 3 big cloves
  • Green Chillies – 6 or to taste
  • Cilantro/ Coriander leaves (finely chopped) – 2 Tbsp
  • Mint (finely chopped) – 2 Tbsp
  • Onion (finely chopped) – 1/2 Cup
  • French beans (chopped) – 15 no
  • Potato (cubed) – 1 small
  • Cauliflower (florets) – 3/4 Cup
  • Green Peas – handful
  • Carrot (cubed) – 1 big
Method : 
  • Heat ghee in a nonstick pan and fry cashews and almonds till golden, remove from the pan and set them aside.
  • Heat oil in a deep nonstick pan, add bay leaf, cinnamon, black cardamom, cloves and shahi jeera.
  • Add onion and fry for 1 min. Add chopped vegetables. Cover and cook while we make masala.
  • In a spice grinder, add ginger, garlic, green chillies and blend to a coarse paste.
  • Add this ground masala paste into the vegetables and mix well. Cover and cook till the vegetables are tender. (about 10 mins on low flame)
  • Once the vegetables are cooked, add salt, water. Cover the pan and bring the water to a boil.
  • Add soaked rice, mix gently with the vegetables.
  • Cover and cook till almost all the water is absorbed by the rice.
  • Gentle fluff up the rice and simmer pulao for 10 – 15 mins with the lid on.
  • Vegetable Pulao is ready, serve as is or with raita or salan.

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