| Recipe Name:
Panchranga pulao |
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| Category:
Rice Varieties |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Basmati rice |
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2 cups |
| Onions (finely sliced) |
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2 |
| Carrots (diced) |
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1 |
| Tomatoes (sliced) |
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1 |
| Capsicum (diced) |
|
1 |
| Cauliflower |
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8-10 small florets |
| Green peas (shelled) |
|
1/4 cup |
| Peppercorns (crushed) |
|
4-5 |
| Oil |
|
3 tbsp |
| Cinnamon |
|
3-4 |
| Green cardamom |
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3-4 |
| Black cardamom |
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1 |
| Cloves |
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3-4 |
| Peppercorns |
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5-6 |
| Bayleaf |
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1 |
| Cumin seeds |
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1 tsp |
| Salt to taste |
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| Yoghurt |
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3 tbsp |
| Lemon juice |
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2tsp |
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Method: |
- Clean, wash and soak the rice in four cups of water for half an hour. Drain. Whisk the yogurt and keep aside.
- Peel, wash and thinly slice onions. Peel, wash and dice carrot. String, wash and dice French beans. Wash and slice tomato. Wash, de-seed and slice capsicum. Wash and drain cauliflower florets. Wash and drain green peas.
- Heat oil in a thick-bottomed pan and add cinnamon, green cardamoms, black cardamom, cloves, whole peppercorns, bay leaf and cumin seeds. Stir-fry briefly.
- Add sliced onions and sauté for three minutes or until translucent. Add carrots, French beans, cauliflower and green peas, salt and cook for two minutes.
- Add yogurt to the vegetables. Mix well, add four and one fourth cups of water and cook till the liquid starts boiling.
- Drain and add the soaked rice, mix well. Cook, uncovered on medium heat for four minutes.
- Add sliced tomatoes. Stir lightly. Sprinkle crushed peppercorns.
- Stir in diced capsicum, lemon juice and reduce heat to medium. Cover and cook for eight minutes or till rice and vegetables are cooked.
- Remove from heat and allow standing time of five minutes before serving.
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