Vegetable pulao

(1787 Views)

  • Medium
  • 5 person(s)
  • 25 Min
  • 5 Likes

A mild spicy pilaf dish prepared by cooking rice with various vegetables. It is scrumptious and effortless to make. It is the most easy everyday rice dishes that suits ones vegan taste.

 

Ingredients

    • Cabbage, sliced1
    • Carrots, tires3
    • Bell pepper, cubed3
    • Oil1 tablespoon
    • Onion, sliced2
    • Peppercorn1 teaspoon
    • Cumin seeds1 teaspoon
    • Cinnamon1 – 2
    • Bay leaf1 – 2
    • Cloves½ teaspoon
    • Black cardamom3 – 4
    • Coriander seeds1 teaspoon
    • Star anise2
    • Ginger garlic paste1 tablespoon
    • Tomatoes, chopped1 – 2
    • Potatoes, cubed2 -3
    • Peas500 grams
    • Cauliflower1
    • Green chilies4–5
    • Chili flakes1 teaspoon
    • Ground coriander1 teaspoon
    • Saltto taste
    • Chicken powder1 teaspoon
    • Water½ litre
    • Ground white pepper1 teaspoon
    • Garam masala1 teaspoon
    • Rice, pre-soaked½ kg
    • Thai red chili,chopped
    • Fresh coriander,chopped

Preparation

  • Cut bell pepper in to cubes. And keep it aside for later use
  • First cut cabbage into half then roughly slice it and save it for later use.
  • Cut carrot in to tires and save it for later use.
  • In a large pot over medium flame heat oil, sauté onions until golden brown.
  • Add peppercorns, cumin seeds, cinnamon stick, bay leaf, cloves, black cardamom, coriander seeds, star anise, ginger garlic paste and sauté.
  • Then add tomatoes and mix well.
  • Add cubed potatoes and mix.
  • Now add carrots and mix.
  • Add peas and mix well.
  • Add in the cauliflower and stir.
  • Then add green chilies, chili flakes, ground coriander, salt, chicken powder and stir well.
  • Add water, ground white pepper, stir and cover the lid, simmer for 05 – 10 minutes.
  • Now add roughly sliced cabbage, stir, add garam masala and stir again.
  • Add cubed bell peppers and stir.
  • Then add soaked rice to the gravy, stir and give it a boil until ¾ of the water is evaporated.
  • Spread a cloth on the top of the pot, cover and simmer on low flame for 10 to 15 minutes.
  • Garnish with Thai red chilies and chopped coriander and serve it with raita.
  • Enjoy! Please give us your feedback in the comments below.
 
Like this recipe?
 

How'd it turn out?

 

Reviews (1)