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VEGETABLE PULAO

Vege Pulao - Vegetarian Rice Recipes
Chef's Special

INGREDIENTS

2 MEDIUM CARROTS, CUT INTO DIAMONDS

¼ MEDIUM CAULIFLOWER, SEPARATED INTO SMALL FLORETS

10-12 FRENCH BEANS, CUT INTO ½ INCH PIECES

½ CUP GREEN PEAS, BLANCHED

1½ CUPS DAAWAT PULAV BASMATI RICE, SOAKED AND DRAINED

2 TEASPOONS GHEE

½ INCH CINNAMON

1 BAY LEAF

1 TEASPOON CUMIN SEEDS

2-3 GREEN CARDAMOMS

2 GREEN CHILLIES, SLIT

A LARGE PINCH SAFFRON, SOAKED IN WARM WATER

SALT TO TASTE

A FRESH MINT SPRIG FOR GARNISHING

INSTRUCTIONS

1. HEAT GHEE IN A DEEP NON-STICK PAN. ADD CINNAMON, BAY LEAF, CUMIN SEEDS, CARDAMOMS AND GREEN CHILLIES AND SAUTÉ FOR A MINUTE.

2. ADD CARROTS AND MIX. ADD CAULIFLOWER, FRENCH BEANS AND SAUTÉ FOR A MINUTE. ADD DAAWAT PULAV BASMATI RICE, MIX AND SAUTÉ FOR 2 MINUTES.

3. ADD SAFFRON WATER AND MIX WELL. ADD 3 CUPS HOT WATER, SALT AND STIR TO MIX. ADD GREEN PEAS, COVER AND COOK TILL THE RICE IS FULLY DONE.

4. TRANSFER PULAO ONTO A SERVING PLATE AND SERVE HOT GARNISHED WITH MINT SPRIG.