Cooking Time

About 45 minutes

Serve 2-3
INGREDIENTS
  • 140 g basmati rice
  • 25 g cooking oil/fat
  • 50 g onion
  • 7 g garlic
  • 1 ½ g turmeric powder
  • 125 g cauliflower
  • 30 g green pepper
  • 50 g carrots
  • 25g fresh green peas
  • 2 ½ g black cumin seeds
  • 2 ½ g coriander seeds
  • 2.0 g black pepper corns
  • 1 bay leaf
  • 5 g red chillies
  • 5 g cinnamon green salt.
Other Recipe
» BIRYANI

MIXED VEGETABLE PULAO



Preparation
  • Wash rice well and soak for 30-60 minutes in water
  • Slice onion and grate garlic .
  • Wash and cut cauliflower into florets
  • Scrape, wash and slice carrots.
  • Wash and boil peas until tender
  • Grind spices together into fine paste
  • Heat cooking oil/fat in a pan and fry onions and garlic until golden
  • Add ground spices and turmeric powder and fry for 2 minutes over low heat, stirring continuously
  • Drain rice.
  • Add rice, green peas, and salt and fry for another 3-5 minutes.
  • Add 280 ml water and bring to the boil by covering pan until all water evaporates.
  • Remove pan from heat, uncover, and allow steam to escape for 2 minutes.
  • Do not stir rice immediately after cooking.
  • Cover pan and leave undisturbed for 15 minutes before serving
  • Serve with mutton, chicken or raita