|Published||September 17, 2007||Cooking Time (mins)|
|Main Ingredient||vegetabel||Preparation Time||mins|
Recipe of Vegetable Pulao
|Basmati Rice||1 1/4||Cup|
|Green Peas (Mattar)||1/2||Cup|
|Cooking Oil||1 1/2||Teaspoons|
|Cumin Seeds (Zeera)||1||Teaspoons|
|Turmeric Powder (Haldi)||1/2||Teaspoons|
|Ginger Paste (Pisi Adrak)||1||Teaspoons|
|Garlic Paste (Pisa Lasan)||1||Teaspoons|
|Big Black Cardamoms (Bari Kaali Ilaichi)||2||Numbers|
|Bay Leaves (Tezz Pattay)||3||Numbers|
|Cinnamon Sticks (Dal Cheeni)||2||Numbers|
1) Wash rice with a few changes of water or until the water runs clear. Set aside and let soak in a dish with water for atleast 30 minutes.
2) Heat oil in a pot, when oil is hot, add cumin seeds and when they start to change color, add in turmeric powder, bay leaves, cloves, cardamoms, and cinnamon sticks. Add ginger, garlic and green chillies. Saute on medium heat for about one minute. Add in onion, tomato and green peas and saute for 3 minutes.
3) Drain the water from rice and add rice to spice mixture. Stir gently and add 2 1/2 cups of hot water. Add salt to taste; mix. Cook on high heat, stirring gently but continuously. When the water is almost absorbed, add lemon juice. Lower the heat to low. Cover the pan and continue cooking for about 5 to 7 minutes or until the rice is completely cooked and water is completely dry.