Vegetable Pulao





Author Vahchef Servings 0 persons
Published September 17, 2007 Cooking Time 1 hour
Main Ingredient vegetabel Preparation Time mins

Description

Recipe of Vegetable Pulao

Ingredient Name Quantity Unit
Basmati Rice  1 1/4 Cup
Green Peas (Mattar)  1/2 Cup
Tomato  1 Large
Onion  1 Large
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
Lemon Juice  1 Tablespoons
Green Chillies  3 Numbers
Big Black Cardamoms (Bari Kaali Ilaichi)  2 Numbers
Bay Leaves (Tezz Pattay)  3 Numbers
(Loung)  6 Clove
Cinnamon Sticks (Dal Cheeni)  2 Numbers
Salt   To Taste

Directions

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.

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