 |
| Indian Veg Pulao |
| photo by recipe author |
Servings: 4
Preparation Time: 30 minutes
- 1 cup basmati rice
- 1 onion
- 10 french beans
- 1 carrot
- 1 cup peas
- 2 tablespoons fresh grated coconut or dried shredded coconut [1]
- 1 green chili
- 1 inch raw fresh ginger
- 2 cloves garlic
- 1 tablespoon coriander
- 1 inch cinnamon
- 3 cloves
- 3 cardamom pods
- 1/2 teaspoon cumin
- 1 tablespoon coconut oil [2]
- 1 tablespoon ghee
- 3 cups pure water
- salt to taste
Wash the rice, drain the water and keep it aside.
Cut the vegetables into small pieces.
Grind coriander, coconut, green chili, garlic and ginger to a paste.
Melt coconut oil and ghee in a pan: add cardamom, clove, bay leaf, cumin and cinnamon. As it sizzles, add the onion and sauté for two minutes. Once the onion is translucent, add beans. After a minute, add carrot pieces, peas, and soaked rice then sauté.
Now add the ground paste to it. Sauté for two minutes. Add water and salt, stir. Close the lid and allow to cook until done. (You can also cook it in a pressure cooker for 10-15 minutes. Remove it once the pressure releases by itself.)
Jayashree from Bellary, India won $50 for this recipe and photo! Submit your recipes and photos here [3]!