| Ingredients: 140g basmati rice, washed, soaked in
cold water for 30 minutes and drained
25g ghee or butter
1 onion, finely sliced
2 garlic flakes, sliced
1/4 tsp turmeric
125g cauliflower, cut into florets
1 small green pepper, cut into long strips
50g carrots, scraped and finely sliced
25g frozen or fresh green peas, boiled until tender
25g sweet corn
290 ml water
Salt to taste
Grind to a fine paste:
1/2 tsp black cumin seeds
1/2 tsp coriander seeds
3 black pepper corns
1 bay leaf
2 red chilies
2.5 cm cinnamon, broken up
3 green cardamoms |
Mixed Vegetable Pulao |
Method:
Heat the ghee in a pan, fry the onions and garlic until golden. Also add ground spices,
and turmeric powder and fry for 2 minutes over low heat stirring continuously.
Add the cauliflower, green pepper, carrots and stir fry for 2-3 minutes.
Add the rice, green peas, sweet corn, salt and fry for another 3 minutes. To this, add
water and bring to a boil by covering the pan until all the water evaporates.
Remove the pan from the heat, uncover and allow the steam to escape for 2 minutes. Do
not stir the rice immediately after cooking.
Cover the pan and keep it undisturbed for 10 minutes before serving.
Serve with tandoori chicken or any raita.
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