You are here

Mixed Vegetable Pulao

Healthycooking's picture
  Basmati rice 2 Cup (32 tbs)
  Onion 1 , thinly sliced
  Cubed mixed vegetables 2 Cup (32 tbs), boiled
  Ginger piece 1 Inch, finely chopped
  Garlic 4 Clove (20 gm), minced
  Green chilies 2 , slit vertically and deseeded
  Cumin seeds 1 Tablespoon
  Coriander seeds 1 Teaspoon
  Bay leaf 1
  Aniseed 1 Teaspoon
  Cardamom 1 Large
  Cloves 4
  Whole peppercorns 1 Teaspoon
  Garam masala 1 Teaspoon
  Oil 1 Tablespoon
  Salt To Taste
  Green capsicum 1 , deseeded and cut in strips
  Red tomato 1 , cut in a flower shape

Clean, wash and drain rice.
Cook the rice with a drop of oil so that the grains remain separate.
Meat the oil in a thick bottomed pan and place the dry spices in it.
Saute for 30 seconds and then add the onion to it.
Saute till it turns translucent and then add the green chillie, ginger and garlic and saute for 10 seconds.
Add the boiled vegetables and salt and saute for two minutes till they are coated with the essence of the dry spices, finally mix in the cooked rice gently, so as to keep; the grains intact.
Add salt if required and blend well.
Transfer to a serving plate To cut the tomato into a flower, insert a sharp knife in the centre and carve round toe circumference as if you were sculpting a mountain range.
When you reach the starting point twist the knife through the inside of the tomato and' separate the two halves.
Scoop out the seeds.
Place in the middle of the pulao to look like! a flower: Use the green capsicum to resemble stem and leaves.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Vegetable

Rate It

Your rating: None
Average: 3.9 (17 votes)
Mixed Vegetable Pulao Recipe