Mixed Vegetable Pulao
|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|
|Whole peppercorns||1 Teaspoon|
|Garam masala||1 Teaspoon|
|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.