Mix Vegetable Pulao – Mix Sabzi Pulao
Ingredients
- Rice 2 cups
- Oil 4 tablespoons
- Onion 1 medium, sliced
- Cinnamon sticks 2-inch
- Green cardamoms 4
- Cloves 4
- Bay leaves 4
- Cumin seeds 1 teaspoon
- Ginger paste 2 teaspoons
- Garlic paste 2 teaspoons
- Green chilies 1-2, I inch pieces
- Turmeric powder 1 teaspoon
- Dried fenugreek leaves 2 teaspoons
- Garam Masala 1.5 teaspoon
- Kashmiri red chili powder 1 teaspoon
- Tomato, 1 big or 2 medium, chopped
- Potatoes 2, cubed
- Peas 1/2 cup
- Carrot 1 cubed
- Peas 1/2 cup
- Green Beans 1/2 cup
- Fresh coriander 6 tbsp, finely chopped
- Water 3.5 cups
- Salt to taste
Preparation
- Wash and soak the rice for at least 30 minutes.
- Heat oil in a pot and add sliced onion, cinnamon, green cardamom, cloves and bay leaves. Stir fry until onion is golden brown.
- Add ginger paste, garlic paste and green chilies. Saute until the raw smell of ginger and garlic goes off.
- Add turmeric powder, dried fenugreek leaves, garam masala and Kashmiri red chili powder. Sauté for 1 minute.
- Add tomatoes and green chilies and a little water to speed up the cooking process. Cover and cook until the tomatoes become mushy.
- Add potatoes and other vegetables and stir fry for 2-3 minutes, then add 1/4 cup water, cover and cook until almost cooked.
- Now add drained rice and stir fry on medium flame until all the moisture has been absorbed by the rice.
- At this stage, add 3.5 cups water, salt according to your taste and freshly chopped coriander.
- Cover and simmer for 20 minutes or until rice gets cooked completely.
- Finally enjoy mix sabzi pulao with mint raita and reshmi boti.
Mix Vegetable Pulao – Mix Sabzi Pulao
Ingredients
- Rice 2 cups
- Oil 4 tablespoons
- Onion 1 medium sliced
- Cinnamon sticks 2-inch
- Green cardamoms 4
- Cloves 4
- Bay leaves 4
- Cumin seeds 1 teaspoon
- Ginger paste 2 teaspoons
- Garlic paste 2 teaspoons
- Green chilies 1-2 1 inch pieces
- Turmeric powder 1 teaspoon
- Dried fenugreek leaves 2 teaspoons
- Garam Masala 1.5 teaspoon
- Kashmiri red chili powder 1 teaspoon
- Tomato 1 big or 2 medium, chopped
- Potatoes 2 cubed
- Peas 1/2 cup
- Carrot 1 cubed
- Peas 1/2 cup
- Green Beans 1/2 cup
- Fresh coriander 6 tbsp finely chopped
- Water 3.5 cups
- Salt to taste
Instructions
- Wash and soak the rice for at least 30 minutes.
- Heat oil in a pot and add sliced onion, cinnamon, green cardamom, cloves and bay leaves. Stir fry until onion is golden brown.
- Add ginger paste, garlic paste and green chilies. Saute until the raw smell of ginger and garlic goes off.
- Add turmeric powder, dried fenugreek leaves, garam masala and Kashmiri red chili powder. Sauté for 1 minute.
- Add tomatoes and green chilies and a little water to speed up the cooking process. Cover and cook until the tomatoes become mushy.
- Add potatoes and other vegetables and stir fry for 2-3 minutes, then add 1/4 cup water, cover and cook until almost cooked.
- Now add drained rice and stir fry on medium flame until all the moisture has been absorbed by the rice.
- At this stage, add 3.5 cups water, salt according to your taste and freshly chopped coriander.
- Cover and simmer for 20 minutes or until rice gets cooked completely.
- Finally enjoy mix sabzi pulao with mint raita and reshmi boti.