Vegetable Yogurt Pulao Recipe
Summary
Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Rice | 2 Cup (16 tbs) | |
| Ghee | 4 Tablespoon | |
| Salt | To Taste | |
| Onion | 1 Large, sliced | |
| 1/2 cup shelled peas | ||
| Bay leaves | 3 (Baghar:) | |
| 4 whole red chillies | ||
| Caraway seeds | 1 Teaspoon (Baghar:) | |
| Cloves | 6 (Baghar:) | |
| 1 large peeled and cut cauliflower | ||
| 2 med. sized peeled and cut carrots | ||
| French Beans | 50 Gram, sliced (Baghar:) | |
| Yoghurt | 1 Cup (16 tbs), beaten (Baghar:) | |
| Cardamoms | 6 (Baghar:) | |
| Cinnamon stick | 2 (Baghar:) | |
| Peppercorns | 1/2 Teaspoon (Baghar:) | |
Directions
Heat ghee.
Fry baghar till light brown.
Add onion and fry brown.
Put in all the vegetables except potatoes and fry well.
Then add potatoes.
Fry for a minute.
Add yoghurt and salt.
Fry till masala is thick.
Add in the rice.
Then add 4 1/2 cups water and boil till water is absorbed.
Cover pan.
Keep pan on griddle over medium heat for 10 mins and over low heat till rice and vegetables are done.
Serve with raita.
Fry baghar till light brown.
Add onion and fry brown.
Put in all the vegetables except potatoes and fry well.
Then add potatoes.
Fry for a minute.
Add yoghurt and salt.
Fry till masala is thick.
Add in the rice.
Then add 4 1/2 cups water and boil till water is absorbed.
Cover pan.
Keep pan on griddle over medium heat for 10 mins and over low heat till rice and vegetables are done.
Serve with raita.
Chef
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