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Vegetable Pulao

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  Basmati rice 1⁄2 Cup (8 tbs)
  Ghee 6 Tablespoon
  Cashewnuts 1⁄2 Cup (8 tbs), halved
  Seedless raisins 1⁄3 Cup (5.33 tbs)
  Boiled vegetables 1 Cup (16 tbs) (Peas, Beans And Carrots)
  Tomatoes 1 Cup (16 tbs), cooked
For potato balls
  Boiled potatoes 400 Gram, mashed
  Cashewnuts 3 Tablespoon, coarsely chopped
  Cornflour 3 Tablespoon
  Cinnamon powder 1⁄2 Teaspoon
  Cinnamon pieces 3
  Cardamoms 3
  Tomato ketchup 1⁄4 Cup (4 tbs)
  Ginger piece 1 Small, grated
  Chili powder 1 Teaspoon
  Onions 4 , thinly sliced and fried until brown
  Cream/Curds 1 Cup (16 tbs) (Not Sour)
  Milk 1⁄4 Cup (4 tbs)
  Saffron 1⁄4 Teaspoon
  Nutmeg 1 Pinch
  Pepper 3⁄4 Teaspoon
  Vanaspati 2 Cup (32 tbs) (For Frying Potato Balls)
  Crushed cardamom 1⁄2 Teaspoon
  Cloves 6

Wash rice well.
Soak in water for 10 minutes and drain.
Cook rice in 10 cups briskly boiling water till just cooked or little under cooked.
Carefully drain off the remaining liquid or pour it in a sieve.
When rice is drained properly, spread it on a thali or tray.
Let cool.
Combine potatoes, rest of the ingredients for potato balls and enough salt.
Make balls of 1/2 inch diameter and fry in hot vanaspati till brown.
Set aside.
Liquidise tomatoes and pass through a sieve.
Add ketchup, chilli powder, ginger, enough salt and some fried onion slices.
Add potato balls.
Mix gently.
Add salt and pepper to cream.
Dissolve saffron in milk.
Heat two tablespoons ghee in a big pan, and fry coarsely ground spices, cashewnut halves and raisins.
When they turn light brown, pour on the cooked rice.
Also add fried onion and mix well (by shaking the pan).
Divide rice into three portions in the pan itself.
Grease an ovenproof big bowl or tightly lidded pan and spread one portion of the rice in it.
Spread half of the tomato mixture on rice.
Again spread second portion of the rice and spread vegetables.
Sprinkle cream on them.
Then spread the third portion of rice.
Sprinkle saffron flavoured milk on all the layers of rice.
Lastly, spread remaining tomato mixture.
Pour two tablespoons hot ghee on top.
Cover the pan tightly.
Place on extremely low heat or in slow oven.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8064 Calories from Fat 5583

% Daily Value*

Total Fat 633 g973.7%

Saturated Fat 497.7 g2488.7%

Trans Fat 22.4 g

Cholesterol 263.3 mg87.8%

Sodium 1173.9 mg48.9%

Total Carbohydrates 567 g189%

Dietary Fiber 48.7 g194.9%

Sugars 175.9 g

Protein 66 g131.4%

Vitamin A 227.2% Vitamin C 167%

Calcium 115.7% Iron 223%

*Based on a 2000 Calorie diet

Vegetable Pulao Recipe