Vegetable Pulao
INGREDIENTS
- Potatoes - 2 medium size
- Onion - 2-3 medium size
- Beans- 100gm
- Peas- 100gm
- Cauliflower - 100gm
- Carrot - 100gm
- Capsicum -2
- Spring Onions -
- Tomatoes- 2
- Green Chilli- 4-5
- Ginger Garlic Paste - 1tbsp
- Coriander Leaves
- Mint Leaves
- Curry Leaves
- Bay Leaf - 3
- Black Pepper -4-5
- Jeera 1tbsp
- Taj- 1inch
- Lavnag - 3-4
- Elachi 3
- Tumeric 1tsp
- Salt as per taste
- Chilli Powder - 1tsp
- Dhana Powder -1tsp
- Oil- 2tbsp
- Basmati Rice
METHOD
Chopped onion, tomato, potatoes ( medium size) , Capsicum, Cauliflower ( medium size) and carrot ( medium size), spring onion, beans ( medium size).
In a pan heat a oil, add bay leaf, black pepper, Elachi, lavang, taj, jeera, saute them till it turns to aromatic, then add curry leaves, green chilli, onion, saute them Till onion turn into pink then add tomatoes saute them nicely till oil start separate.
Then add all the Chopped veges (dont add spirng onion), then add ginger garlic paste, Tumeric, salt, chill powder, dhana powder and mix it well then add 1 cup water into it and cover it with lid for 5 minutes, again mix it well, if water required add watee into it and allow to coom untill all veges cooked nicely. Close stove and add Coriander leaves, mint leaves, and fried onion spring onion and keep a side.
On other hand cooked half Basmati rice ( soak at least for half hour), and drain excess water from it.
In pan add rice at bottom then spread evenly then add veges, again rice then reserved veges and rice at top and spread it evenly, add 1.5 cup water in it add leftover Coriander leaves, mint leaves, fried onion and cover it tightly all to cook for 20 minutes nicely, and turn off gas.
Serves hot!!
On plate you can garnish with spring onion
