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Vegetable pulao

Vegetable pulao is a popular Indian Main
Author :
Category :
Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Slow Cook
Difficulty :
Medium
Servings :
Serves 3
RATINGs :

Ingredients

1 cup - rice, soaked

420 ml - water

1 - big onion, crushed

1.5 tsp - ginger-garlic paste

1 - Green chilli slit

2 tbsp - Ghee

12 - Mint leaves, chopped finely

1/4 cup - fresh Green peas

1 - carrot, chopped

A few - beans chopped, small

12 - soya chunks

Dry spices

1 - Bay Leaf

5 - Cloves

3 - green Cardamoms

1.5 inch - Cinnamon stick

1 strand - Mace

1/4 tsp - black cumin

A few - pepper corn.

Method

  1. Soak soya chunks in hot water till they soften, and squeeze off the excess water and rinse, cut them and keep aside.
  2. Heat a casserole with oil, add dry spices and saute
  3. Add crushed onion and fry for 2 to 3 mins till it changes the colour
  4. Add ginger-garlic paste and saute.
  5. Add the vegetables and fry for 2 mins
  6. Add soya chunks and fry on high for another 2 mins
  7. Pour in the water, and bring the water to a boil
  8. Add salt. Make sure the water begins to boil, add rice
  9. Add mint leaves, cook without the lid on a medium flame till almost all the water evaporates
  10. Close the casserole, just cover with a tight lid and cook on a very low flame for 5 mins.
  11. Serve.
  12. Recipe Courtesy: Indian Healthy Recipes
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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