You are here

Vegetable Pulao

Chef.Foodie's picture
Ingredients
  Pulao rice 500 Gram
  Peas 115 Gram
  Beans 115 Gram
  Carrots 225 Gram
  Cauliflower 55 Gram
  Tomatoes 115 Gram
  Onions 115 Gram
  Cardamom 3 Gram
  Cloves 3 Gram
  Cinnamon 3 Gram
  Bay leaf 3 Gram
  Peppercorn 3 Gram
  Salt To Taste
  Fat 100 Gram
  Vegetable stock/Water 1 Liter
Directions

1. Shell peas. Peel and cut carrots into long thin slices. String and cut beans also into long slices. Break cauliflower into flowerettes. Slice onions.
2. Wash and drain rice.
3. Heat fat. Fry onions till crisp and remove.
4. Fry vegetables slightly and remove.
5. Add whole spices and rice; fry well.
6. Add vegetable stock and cook.
7. When rice is three-fourths done make a well in the centre. Add vegetables, cover and cook on a slow fire with live coal on lid or covered in a slow oven.
8. Cook till rice and vegetables are tender.
9. Mix well and serve hot, garnished with fried onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Rice, Vegetable
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.158335
Average: 4.2 (12 votes)