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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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4.0625
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 642 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.8%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 47.6 mg15.9%

Sodium 225.7 mg9.4%

Total Carbohydrates 107 g35.7%

Dietary Fiber 12.4 g49.6%

Sugars 14.7 g

Protein 16 g32.3%

Vitamin A 109.4% Vitamin C 226.2%

Calcium 21.2% Iron 17.7%

*Based on a 2000 Calorie diet

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Vegetable Yogurt Pulao Recipe