Indian Vegetable And Basmati Pulao Recipe Video
vegetables and basmati riced cooked with special flavourings-spices (more)
Ingredients
2 cup Basmati Rice
1 cup Beans
1/2 cup carrot
10 number Cashewnut optional
1/4 bunch Cilantro/Coriander leaves
3 tsp curd
1/4 piece Fresh ginger
to taste Garam Masala (Cloves, Cinnamon, Bay leaves, Elaichi)
1 tsp Garlic paste
4 number Green Chillies
1/2 cup Green Peas
1/2 bunch Mint
20 ml oil
1 number Onion
1 number potato
to taste Salt
Directions
GETTING READY
1. Wash and soak the basmati rice for about 20 mins in the rice cooker.
MAKING
2. For preparing this dish, firstly in a pan add some ghee in a pan and the whole garam masala (cardamom, cloves, cinnamon, shahi jeera, bay leaves, javitri) black peppercorns, black cumin, chopped onions and sauté till they are slightly colored, add salt and ginger garlic paste and sauté.
3. Add chopped green chillies, mint leaves, chopped cilantro, add a little chilli powder, cumin powder and coriander powder (optional).
4. Add the cut potatoes, sauté the potatoes and add the remaining vegetable like carrots, green peas. Add small amount of yoghurt (optional) and sauté.
5. Add the above masala to the soaked rice and mix well.
6. Switch on the rice cooker and then allow cooking until the rice is soft.
7. When it’s almost done lastly add little saffron color and wait till the rice cooker automatically switches off.
SERVING
8. Garnish with roasted cashew nuts and serve.
1. Wash and soak the basmati rice for about 20 mins in the rice cooker.
MAKING
2. For preparing this dish, firstly in a pan add some ghee in a pan and the whole garam masala (cardamom, cloves, cinnamon, shahi jeera, bay leaves, javitri) black peppercorns, black cumin, chopped onions and sauté till they are slightly colored, add salt and ginger garlic paste and sauté.
3. Add chopped green chillies, mint leaves, chopped cilantro, add a little chilli powder, cumin powder and coriander powder (optional).
4. Add the cut potatoes, sauté the potatoes and add the remaining vegetable like carrots, green peas. Add small amount of yoghurt (optional) and sauté.
5. Add the above masala to the soaked rice and mix well.
6. Switch on the rice cooker and then allow cooking until the rice is soft.
7. When it’s almost done lastly add little saffron color and wait till the rice cooker automatically switches off.
SERVING
8. Garnish with roasted cashew nuts and serve.
Editors Review
Some substitute vegetable pulao for a biryani. However this pulao is much lighter than its rich and heavy counterpart. It is a pulao bursting with flavor of herbs, spices and the basmati rice gives it an irresistible fragrance. Chef Sanjay Thumma uses a rice cooker to make this pulao so you need not worry about overcooking or undercooking the rice. It’s the perfect side dish to almost all curries and stews.Comments
Comments: 6 |
Add a Comment
Bobby Sharma says :
Thanks.Every day i watch your video bec your recipes is very nice & I followed your video and the Pulao turned out great
Posted on: 24 December 2009 - 1:03am
vijayd says :
Thanks. Today, I just followed your video and the Pulao turned out great.
Posted on: 15 August 2009 - 7:45pm
mukul Verma says :
It is really good,test and taste it.
Posted on: 7 October 2007 - 3:14am
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