Red Pulao Recipe
Ingredients
1 1/2 teacups uncooked rice
100 grams (4 oz.) french beans
100 grams (4 oz.) green peas
100 grams (4oz.) carrots
2 potatoes
3 onions
4 tablespoons ghee (for paste), ghee for deep frying, salt to taste
tomato slices and coriander for decoration
To be ground into a paste
7 cloves garlic
7 Kashmiri chillies
25 mm. (1') piece ginger
1 tablespoon coriander seeds
1 teaspoon cumin seeds
Directions
1. Slice the onions thinly. Deep fry them in ghee until brown in colour.
2. Boil the rice separately. Each grain of the cooked rice should be separate.
3. Cut the vegetables (except green peas) into small cubes and boil them.
4. Heat the ghee in a vessel and fry the paste for at least 3 minutes.
5. Add the vegetables and cook again for 3 minutes.
6. Add the rice, salt, and half of the fried onions and cook on a slow flame for 3 to 4 minutes.
Decorate with the remaining onions, tomato slices and chopped coriander. Serve hot.
2. Boil the rice separately. Each grain of the cooked rice should be separate.
3. Cut the vegetables (except green peas) into small cubes and boil them.
4. Heat the ghee in a vessel and fry the paste for at least 3 minutes.
5. Add the vegetables and cook again for 3 minutes.
6. Add the rice, salt, and half of the fried onions and cook on a slow flame for 3 to 4 minutes.
Decorate with the remaining onions, tomato slices and chopped coriander. Serve hot.
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