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Simple Pulao

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Simple Pulao
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Simple Pulao

Added by: on Sep 22nd, 2014
A simple rice with vegetables recipe made on a lazy Sunday.
Rating:
0
Prep Time:
20 min
Cook Time:
20 min
Ready In:
40 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 2 1/2 c Basmati rice
  • 1 1/2 tbsp Oil
  • 1 small Cauiflower
  • 1 medium Capsicum
  • 1 small Green vatana/Peas legume (soaked overnight)
  • 1 medium Potato
  • 1 Onion (cut lengthwise)
  • 1 Tomato (cut long/lenthwise)
  • Turmeric powder (haldi)
  • 2 Green chillies (cut long)
  • 1 tsp - 2 Red chilli powder
  • 1 tsp Garam masala
  • Ginger-Garlic paste/wet masala (see basics)
  • Salt to taste
  • leaves Coriander to garnish
  • 2-3 c Water
Nutrition Facts
Simple Pulao

Servings Per Recipe: 4

Amount Per Serving

Calories: 594

  • Total Fat: 9.5 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 98.9 mg
  • Total Carbs: 114.6 g
  •     Dietary Fiber: 10.7 g
  •     Sugars: 8.9 g
  • Protein: 14.7 g
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Directions:

1

Clean the basmati rice and soak in water for 10-15 mins.

2

Cut the cauliflower and soak the florets in water to clean.

3

Cut the capsicum long chops,also the potato and tomatoes,cut lengthwise

4

Heat oil in a broad vessel, add mustard & cumin seeds.

5

Add the onion & green chillies,saute for 1 min. Add the soaked green vatana.

6

Saute the green vatana and cook for 2-3 mins.

7

Add the ginger-garlic paste/wet masala,turmeric powder & red chilli powder.Mix well.

8

Add the tomato,florets,capsicum,potato,garam masala & salt saute for 2 mins.

9

Now add the basmati rice, cover the vegetables with the rice. Do not mix the rice as the grains will break.

10

Add 2-3 cups of water and cover the lid and cook for 5 mins on low flame.

11

Check, the rice has absorbed water, now mix the rice with all the ingredients.

12

Cover the lid and cook for another 10-15 mins on low flame.

13

Add water only if required to cook the rice,otherwise the rice will become sticky.

14

The pulao is ready, garnish with coriander leaves.

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