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Friday, January 28, 2011


Basmati Rice - 2 cups
Ghee - 3 tbsp
Onion(sliced) - 1 small
Carrots(chopped into cubes) - 1 medium
Potato(chopped into cubes) - 1 medium
Greenpeas - 1/2 cup
Cauliflower(cut into florets ) - 1 cup
Cashewnuts - 2 tbsp
Raisins - 1 tbsp
Salt - To Taste
Turmeric powder - 1/4 tsp
Coriander leaves(chopped) - 2 tbsp

Grind into smooth paste:
Ginger - 1 inch
Onions(lightly sauteed) - 1 medium
Green chillies - 3
Cinnamon sticks - 2
Cloves - 3
Mint leaves/coriander leaves/both - 1/4 cup
Cardamoms - 3

Soak rice for half an hour.
Heat 1 tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
In the remaining ghee, caramalize the sliced onions and keep aside.
Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder.
Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
Just before serving take the rice in serving bowl, add the nuts,caramalized onion,coriander leaves and mix well.
Serve vegetable pulao hot with raita

If using rice cooker, transfer the contents from pan to rice cooker once the water starts to boil.

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