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Wednesday, December 9, 2015

Chettinad Vegetable Pulav

Preparation Time: 5 minutes 
Cook Time: 20 minutes 
Serves: 4

Rice: 1.5 cups 
Carrots : 1 diced
Corn : 1/4 cup
Peas : 1/4 cup 
Beans : 5 cut in 1" pieces

For Tempering:
Cloves /Laung : 5
Green Cardamom/Elachi: 2
Cinnamon/Dalchini: 1" stick 
Star anise: 1
Bay leaves: 2
Cashews : 3 tbsp 

Dry spices:
Red chili powder: 1 tsp 
Garam masala powder: 1.5 tsp 
Cumin coriander powder: 1 tbsp 
Turmeric: 1/2 tsp 
Salt to taste 

Wash and soak rice for 30 minutes. 
Heat 3 tbsp of ghee in a pan and add all the ingredients listed under for tempering and fry for 1 minute. Add the veggies and fry for 2 minutes. Add the dry spices and mix well. Cook for 2 more minutes.
Add 3 cups of water and bring it to a boil. Drain and add rice, bring it to a boil again, simmer the stove, close lid and cook for 5-7 minutes until the rice is done. Turn off the stove and let the rice rest for 10 minutes before serving.
Serve hot with gravy or raita.

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