|Mixed Vegetable Pulao
Mixed Vegetable Pulao
This is 1 of 95 Indian recipes added to the UK Recipe Archive this week. These recipes are from the Indian webzine site, Femina India, and are available in both Mastercook and Mealmaster formats. Lots of veggie recipes amongst the 95. There are now 395 recipes at the UK Recipe Archive online from Femina India.
If you don't like Indian, try some of the other 12,000 recipes available.
Go to - http://recipes.reedsweb.net/
* Exported from MasterCook *
Mixed Vegetable Pulao
Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Femina Femina4
25 grams ghee or unsalted butter
1 onion sliced fine (30 g.)
2 flakes (4 g.) garlic, chopped fine
1/4 teaspoon turmeric powder (1 g.)
125 grams cauliflower cut into flowerettes
1 small green pepper cut into 2.5 cm. long strips (25 g.)
50 grams carrots scraped and sliced fine
140 grams basmati rice washed and soaked in cold water for 30 minutes and drained
25 grams frozen green peas or fresh green peas -- boiled until almost tender
25 grams frozen sweet corn
salt to taste
290 milliliters water
***GRIND ITEMS BELOW TO A FINE PASTE***
1/2 teaspoon black cumin seeds or caraway seeds -- (2 g.)
1/2 teaspoon coriander seeds -- (2 g.)
3 black peppercorns
1 bay leaf
1 red chilli
2 1/2 cm cinnamon -- broken up
3 green cardamoms
MELT the ghee or butter over medium heat and fry the onion and garlic for eight minutes or until golden brown. Add the ground spices and the turmeric powder. Fry for two minutes over low heat, stirring requently. Add the cauliflower (or mushrooms), green pepper and carrots, stir-fry for two to three minutes. Add the rice and fry for a further two to three minutes, stirring constantly. Add the green peas, sweet corn and salt, and fry well. Add the water and bring to the boil. Cover the pan and simmer until all the water has been absorbed (for 12 to 15 minutes). Other types of long grain rice will take longer to cook. Do not lift the lid or stir the rice during cooking.
Remove the pan from the heat, uncover and allow the steam to escape for two minutes. Do not stir the rice immediately after cooking. Cover the pan and keep it undisturbed for 10 minutes before serving. For a variation, substitute the cauliflower with 125 g. button mushrooms, halved or quartered. Serve with barrah kababs, tandoori chicken, nargisi kababs and a raita or chutney.
Converted by MC_Buster.
NOTES : (Vegetable lovers will adore this pulao, the rice and the vegetables are cooked together with a selection of spices and their individual flavours blend beautifully.) 95 Indian recipes.
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