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Sunday, December 6, 2015

Mughlai Vegetable Pulav

Preparation Time: 10 minutes 
Cook Time: 25 minutes 
Serves : 3-4


Basmati Rice: 1.5 cups 
Carrot: 2 medium diced
Capsicum/ Green pepper: 1 medium diced 
Beans : 6 cut into 1" pieces 
Cauliflower: 1/4 cup bite size pieces 
Onion : 2 medium chopped finely 
Tomato: 2 medium puréed 
Curd/yogurt: 2 tbsp 
Mint : 1/4 cup chopped 
Coriander leaves: 1/4 cup chopped 
Ginger garlic paste: 1 tbsp 

Red chili powder: 2 tsp 
Cumin coriander powder: 1 tbsp 
Garam masala: 1 tsp 
Shredded coconut: 1 tbsp 
Poppy seeds: 1 tbsp 

For tempering:
Cloves: 5
Elachi/ green cardamom: 3
Cinnamon: 1"stick 
Bay leaves : 2
Cashews : 2 tbsp 

Wash and soak rice for 30-40 minutes. 
Heat 3 tbsp of ghee in a pan and add the ingredients listed under tempering and fry for 2 minutes. Add onions and sauté till they turn translucent. Add Ginger garlic paste and sauté for 30 seconds. Add tomato purée, mint and mix well.
Add all the veggies and cook for 4-5 minutes. Add the masalas except poppy seeds and mix well. Cook for 1-2 minutes until the veggies are 80% cooked. 
Add curd and mix well. Add 2 and 3/4 cups of water and bring it to a boil. Add the soaked rice. Make poppy seeds paste and add it to the rice, add coriander leaves, Mix gently and bring it to a boil, simmer close lid and cook for 6-7 minutes or until rice is done. Let it rest for 5 minutes before serving.
Serve hot with raita.

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