| Recipe Name:
Vegetable pulav |
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| Category:
Indian Regional |
Sub Category:
North Indian |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Chopped Onions |
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1/2 Cup |
| Chopped Tomatoes |
|
1/2 Cup |
| Cauliflower (Flowerettes) |
|
1/2 Cup |
| Carrot Chunks, Cut Beans, Shelled Peas |
|
1/3 Cup |
| Grated Coconut |
|
1/2 Cup |
| Mint Leaves |
|
1/4 Cup |
| Ginger, Garlic |
|
1 tsp (Chopped Finely) |
| Green Chilli |
|
3 to 4 |
| Cilantro |
|
1/4 Cup |
| Garam Masala, Red Chilli Powder |
|
1/2 tsp |
| Uncooked Rice |
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2 Cups (For each cup of rice add 1 1/4 cup of water) |
| Bay leaves |
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6 |
| Cinnamon Sticks |
|
Two 1 inch sticks |
| Cardamon |
|
4 |
| Oil |
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2 tbsp |
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Method: |
- Grind coconut, mint, garlic, ginger, green chilli, cilantro, garam masala and red chilli powder together with little water.
- Soak rice in water for 10 minutes and drain. Heat oil in a pan, add 1tsp cumin seeds. When the oil is hot, add rice and fry for a while. (It is not necessary to fry the rice if the rice is basmathi.)
- Now, add 1 tbsp of oil to the cooker and heat it. Add little cumin seeds, cinnamon, cardamom and bay leaves. Stir and add the chopped onions.
- Fry until the onions start turning brown. Mix in the tomatoes and the ground paste. Fry for a minute and add the vegetables.
- Now, add the rice and water. Pressure-cook it for 1 or 2 whistles.
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