Stuffed Vegetable Pulao Recipe

Summary

CourseVegetarian
Main Ingredient

Ingredients

 Basmati rice2 Cup (32 tbs)
 Small potatoes250 Gram
 Small eggplant250 Gram (Brinjals)
 Peas3⁄4 Cup (12 tbs), shelled
 Parvel100 Gram
For stuffing
 Coconut1⁄2 , grated
 Coriander leaves1 Bunch (100 gm)
 Chili ginger paste3 Tablespoon
 Cinnamon pieces4
 Cloves8
 Ghee/Oil3 Tablespoon
 Onion3 , thinly sliced
 Cashewnuts1⁄4 Cup (4 tbs), halves
 Cashew nuts1⁄4 Cup (4 tbs), halves
 Seedless raisins1⁄3 Cup (5.33 tbs)
 Sugar To Taste
 Lemon juice To Taste
 Turmeric2 Teaspoon
 Cumin coriander powder3 Tablespoon
 Salt To Taste
 Cardamom6
 Peppercorns8
 Garam masala powder1⁄2 Teaspoon
 Pounded garam masala1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3924 Calories from Fat 1357

% Daily Value*

Total Fat 160 g245.6%

Saturated Fat 94.9 g474.4%

Trans Fat 0 g

Cholesterol 120.6 mg

Sodium 2506.1 mg104.4%

Total Carbohydrates 563 g187.7%

Dietary Fiber 77.1 g308.3%

Sugars 97.2 g

Protein 75 g150.5%

Vitamin A 184.1% Vitamin C 270.4%

Calcium 70.1% Iron 140.1%

*Based on a 2000 Calorie diet

Directions

Peel potatoes.
Remove stems from brinjals.
Wash the vegetables.
Slit potatoes, brinjals and parvels into fours without breaking them at the bottom.
Boil peas in salted boiling water and set aside.
Combine all ingredients for stuffing, add 1 tablespoon oil.
Use half of this mixture for stuffing vegetables.
Heat remaining 2 tablespoon oil in a pan and fry the stuffed vegetables.
Stir for a minute.
Add about half cup water.
Cover with a lid (keep some water in the lid) and cook on medium fire till vegetables are tender.
Sprinkle more water from the lid if necessary.
Cook rice in salted boiling water.
Do not overcook.
The grain should remain separate.
Drain extra water if any.
Spread rice in a tray to cool.
Combine rice, reserved masala, peas and salt.
Heat ghee in a pan and fry onion till light brown.
Add garam masala, cashewnuts and raisins.
Fry till nuts are light brown.
Add rice, vegetables, sugar and lemon juice.
Stir gently or shake the pan to mix.
Garnish with coriander leaves and grated coconut.
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