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22 November 2013,14:49 by
V.Chitralekha

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VEGETABLE PULAO

Serves :
2

Preparation Time :
1 hour

Cooking Time :
45 minutes

Preparation Method :

  • Soak the rice in water for 1 hour. Drain and set aside.
  • Heat a pan add the oil, followed by the bay leaf, cloves, cumin seeds and cinnamon, and saute for a minute or until the spices are fragrant.
  • Stir in the drained rice and salt and roast for 2 minutes. 
  • Add 1 litre of water, bring to the boil, add the carrots, French beans, cauliflower, mushrooms and chillies. 
  • Return to the boil, reduce the heat, cover and cook for 35 minutes.
  • Add the peas and kabuli chana and mix gently. 
  • Cover and cook until the kabuli chana are tender. 
  • Garnish with the coriander leaves and cashew nuts.

INGREDIENTS

  • 250 grams basmati rice
  • 50 ml IDHAYAM Sesame oil
  • 1 bay leaf
  • 3 cloves
  • 1 ½ teaspoon cumin seeds 
  • 1 cinnamon stick
  • Salt to taste
  • 100 grams carrots, diced
  • 100 grams French beans, cut into pieces 
  • 150 grams cauliflower, florets 
  • 100 grams button mushrooms, halved 
  • 3 green chillies, slit
  • 100 grams peas, blanched 
  • 50 grams roasted Cashew nut, 
  • 50 grams kabuli chana, soaked and cooked 
  • 2 tablespoons chopped fresh coriander leaves

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