Mixed Vegetable Pulao Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 tbsp: Clarified butter, ghee
2 Med: onions, thinly sliced
2 Med: tomatoes, peeled & 1/4d
1/2 cup: Green peas,
1/2 cup: Green beans, in 1" pieces
1/2 cup: Cauliflower pieces,
1/2 cup: Carrot, thinly sliced
2: Whole cardamom pods*,
1: 1" piece of cinnamon stick,
2 Cloves: ,
1: Bay leaf, crumbled
1/4 tsp: Fresh ground black pepper,
1 1/2 cup: Long grain rice,
3 cup: Water,
2 tsp: Salt,
Directions:
*Note: Cardamon pods should be lighly cracked. Heat 2 TBSP ghee and
brown the onions. Reserve for garnishing. Add 3 TBSP ghee to a pan.
Put in tomatoes, peas, green beans, cauliflower, and carrots. Saute
for 5 minutes. Remove and set aside. In the remaining 3 TBSP ghee,
carefully fry cardamoms, cinnamon, cloves, bay leaf, and pepper for 2
minutes. Add the raw rice and fry for another 2 or 3 min. Bring the
water to a boil and add the salt. Put in the rice and the vegetables.
Stir well. Cover and cook over low heat for about 20 minutes or until
the rice is done. Garnish with the onions and serve hot. This comes
from "A Taste of India" by Mary S. Atwood.
Source from luhu.jp
brown the onions. Reserve for garnishing. Add 3 TBSP ghee to a pan.
Put in tomatoes, peas, green beans, cauliflower, and carrots. Saute
for 5 minutes. Remove and set aside. In the remaining 3 TBSP ghee,
carefully fry cardamoms, cinnamon, cloves, bay leaf, and pepper for 2
minutes. Add the raw rice and fry for another 2 or 3 min. Bring the
water to a boil and add the salt. Put in the rice and the vegetables.
Stir well. Cover and cook over low heat for about 20 minutes or until
the rice is done. Garnish with the onions and serve hot. This comes
from "A Taste of India" by Mary S. Atwood.
Source from luhu.jp
Tags
Vegetarian