Vegetable Pulao
Ingredients
- Rice ½ kg
- Potatoes (cut into fours) 2
- Onion finely sliced 2
- Carrots (cut into diagonal slices) 2
- French beans (cut into 1 inch piece) 10
- Peas ½ cup
- Oil ½ cup
- Cauliflower (cut into small florets) 1 small
- Salt 2 tsp
- Lemon juice 1 tbsp
- Bay leaf 1
Ingredients for Ground Paste
- Cinnamon 1 stick
- Cloves 6
- Pepper corn 6
- Black cardamom 2
- Button red chilies 10
- Coriander powder 1 tsp
- Ginger garlic 1 tbsp heaped
- Fennel seeds 1 tbsp
- Cumin seeds 1 tbsp
Method
- Grind together 1 tbsp Ginger garlic paste, 1 tbsp Fennel seeds, 1 tbsp Cumin seeds, 10 Button red chilies, 1 tsp Coriander powder, 1 Cinnamon stick, 6 Cloves, 6 Pepper corn and 2 Black cardamoms with a little water into a paste. Keep aside. Soak ½ kg rice for 30 minutes, heat ½ cup oil, fry onion till light golden, add 1 bay leaf with ground paste and ¼ cup water.
- Then add 2 Carrots cut into diagonal slices, 1 small Cauliflower cut into small florets, 10 French beans cut into 1 inch piece, 2 Potatoes cut into four pieces, ½ cup Peas and cook for 5 minutes, add 4 cups water to the vegetables with 2 tsp salt and 1 tbsp lemon juice, when water boils, drain the rice and add to the water, cover the pan of rice and cook on high flame for 5 minutes, slow down the fire and cook till the rice are done.
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