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Stuffed Vegetable Pulao

Veggie.Lover's picture
Ingredients
  Basmati rice 2 Cup (32 tbs)
  Small potatoes 250 Gram
  Small eggplant 250 Gram (Brinjals)
  Peas 3⁄4 Cup (12 tbs), shelled
  Parvel 100 Gram
For stuffing
  Coconut 1⁄2 , grated
  Coriander leaves 1 Bunch (100 gm)
  Chili ginger paste 3 Tablespoon
  Cinnamon pieces 4
  Cloves 8
  Ghee/Oil 3 Tablespoon
  Onion 3 , thinly sliced
  Cashewnuts 1⁄4 Cup (4 tbs), halves
  Cashew nuts 1⁄4 Cup (4 tbs), halves
  Seedless raisins 1⁄3 Cup (5.33 tbs)
  Sugar To Taste
  Lemon juice To Taste
  Turmeric 2 Teaspoon
  Cumin coriander powder 3 Tablespoon
  Salt To Taste
  Cardamom 6
  Peppercorns 8
  Garam masala powder 1⁄2 Teaspoon
  Pounded garam masala 1⁄2 Teaspoon
Directions

Peel potatoes.
Remove stems from brinjals.
Wash the vegetables.
Slit potatoes, brinjals and parvels into fours without breaking them at the bottom.
Boil peas in salted boiling water and set aside.
Combine all ingredients for stuffing, add 1 tablespoon oil.
Use half of this mixture for stuffing vegetables.
Heat remaining 2 tablespoon oil in a pan and fry the stuffed vegetables.
Stir for a minute.
Add about half cup water.
Cover with a lid (keep some water in the lid) and cook on medium fire till vegetables are tender.
Sprinkle more water from the lid if necessary.
Cook rice in salted boiling water.
Do not overcook.
The grain should remain separate.
Drain extra water if any.
Spread rice in a tray to cool.
Combine rice, reserved masala, peas and salt.
Heat ghee in a pan and fry onion till light brown.
Add garam masala, cashewnuts and raisins.
Fry till nuts are light brown.
Add rice, vegetables, sugar and lemon juice.
Stir gently or shake the pan to mix.
Garnish with coriander leaves and grated coconut.

Recipe Summary

Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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