Vegetable Pulao:
Vegetable Pulao is a special menu in Indian recipe. It forms an integral part of any formal or informal lunch or dinner. This tastes great and not that hard to make it too. Its colorful appearance and spicy aroma, touches the heart once tasted.
Vegetables like peas, carrot, potato, beans, capsicum, beans are used to prepare this vegetable pulao. Raitha and kurma are the excellent combination for pulao.
Ingredients:
· Onion - 3
· Basmati rice - 2 cups
· Oil - 4 tbsp
· Ghee - 2 tbsp
· Vegetables - 2 cups
· Green chilly - 4
· Curd - 1 cup
· Ginger garlic paste - 1 tbsp
· Few drops of lemon
· Mint leaves - 1 cup
· Coriander leaves - 1 cup
· Salt to taste
·
Spices:
- Cloves - 2
- Cardamom - 2
- Cinnamon stick - 2
- Fennel seeds - ½ tsp
- Marathi moghu - 1
- Bay leaves - 2
Method:
- Cut all the vegetables to desired pieces.
- Wash rice and drain the water from it.
- Toss the spices in hot oil, add sliced onion pieces and toss it until it turns pale pink in color.
- Add green chilly, ginger garlic paste and toss further.
- Add vegetable pieces and combine together, and toss for 4 to 5 mins in medium flame.
- Add curd, salt, mint leaves and allow to combine well.
- Add rice to the above and toss it for 2 more mins.
- Pressure cook upto 2 whistle (keep in low heat for 5 mins) or in electric cooker by adding 3 ½ tbs water.
- Once pressure is off, remove the lid, pour 2 tsp of lemon and ghee.
- Before serving, fluff the rice gently to separate them.
- Serve hot with kurma or raitha.
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