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Vegetable Yogurt Pulao

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Ingredients
  Rice 2 Cup (32 tbs)
  Ghee 4 Tablespoon
  Salt To Taste
  Onion 1 Large, sliced
  Shelled peas 1⁄2 Cup (8 tbs)
For baghar
  Bay leaves 3
  Whole red chilies 4
  Caraway seeds 1 Teaspoon
  Cloves 6
  Cauliflower 1 Large, peeled and cut
  Carrots 2 Medium, peeled and cut
  French beans 50 Gram, sliced
  Yoghurt 1 Cup (16 tbs), beaten
  Cardamoms 6
  Cinnamon stick 2 Inch
  Peppercorns 1⁄2 Teaspoon
Directions

Heat ghee.
Fry baghar till light brown.
Add onion and fry brown.
Put in all the vegetables except potatoes and fry well.
Then add potatoes.
Fry for a minute.
Add yoghurt and salt.
Fry till masala is thick.
Add in the rice.
Then add 4 1/2 cups water and boil till water is absorbed.
Cover pan.
Keep pan on griddle over medium heat for 10 mins and over low heat till rice and vegetables are done.
Serve with raita.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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