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Vegetable Pulao
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Ingrediants :
- 400g basmati rice
- 250g cauliflower, cut into flowerettes
- 100g green peas, shelled
- 100g carrots, cut into 2.5 cm. long pieces
- 100g French beans, cut into diamond shaped pieces
- 3 potatoes, cut into four pieces each
- 2 black cardamoms
- 4 green cardamoms
- 4 cm. cinnamon
- 4 cloves
- 8 peppercorns
- 1 tsp. black cumin seeds
- 3 bay leaves
- Few strands of saffron
Masala for the vegetables:
- 250g onions, sliced
- 3/4 cup yogurt
- 4 tsp chili powder
- 3 tsp ginger-garlic paste
- 2 tsp mint paste
- 1 1/2 tsp garam masala powder
- 1 1/2 tsp coriander-cummin powder
- Salt to taste
- 3 tbsp ghee (butter) or more
- Ghee (butter) for deep frying onions
For the garnish:
- 2 tomatoes, sliced
- 2 capsicums, sliced
- 2 onions, fried till crisp
- Few mint leaves
- Vegetable
Process :
To prepare the vegetables:
- Clean the vegetables with warm water and dry them well.
- Mix all the ingredients for the masala, except the ghee, and marinate the vegetables in it for one hour.
- Heat ghee and deep fry the onions till well browned. Remove from ghee. When cool, grind to a paste.
- Clean and cook the rice in double the quantity of water. When done, remove the rice and spread it on a plate. Keep aside to cool.
To prepare the rice:
- Lightly roast the saffron, powder and sprinkle over the rice.
- Heat ghee in a pan and season it with the whole spices.
- Add the vegetables and saute for five minutes.
- Add a little water and cook the vegetables till done and almost dry.
- In a baking dish arrange alternate layers of rice and the prepared vegetables.
- Top with garnish and bake in a moderately hot oven for 20 minutes.
- Serve hot with raita and papad.
Serves 6
Prepared by Leela Krishna.
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