BROWN RICE PULAO
INGREDIENTS
1½ CUPS DAAWAT QUICK COOKING BROWN BASMATI RICE, SOAKED AND DRAINED
2 MEDIUM CARROTS, CUT INTO DIAMONDS
¼ MEDIUM CAULIFLOWER, SEPARATED INTO SMALL FLORETS
10-12 FRENCH BEANS, CUT INTO ½ INCH PIECES
½ TABLESPOON OIL
1 BAY LEAF
½ INCH CINNAMON
1 TEASPOON CUMIN SEEDS
3-4 CLOVES
SALT TO TASTE
CHOPPED FRESH CORIANDER LEAVES FOR GARNISHING
A FEW CORIANDER OR MINT LEAVES AND FEW DRY FRUITS
INSTRUCTIONS
1. HEAT OIL IN A DEEP NON-STICK PAN. ADD BAY LEAF, CINNAMON, CUMIN SEEDS AND CLOVES AND SAUTÉ TILL FRAGRANT.
2. ADD CARROTS, CAULIFLOWER AND FRENCH BEANS, MIX WELL AND SAUTÉ FOR 2 MINUTES.
3. ADD DAAWAT QUICK COOKING BROWN BASMATI RICE AND 3 CUPS HOT WATER AND STIR TO MIX. ADD SALT, MIX WELL, COVER AND COOK ON LOW HEAT TILL THE RICE IS FULLY DONE.
4. TRANSFER PULAO ONTO A SERVING PLATE AND SERVE HOT GARNISHED WITH CHOPPED CORIANDER.