Indian Veg Pulao
Servings: 4
Preparation Time: 30 minutes
Ingredients:
- 1 cup basmati rice
- 1 onion
- 10 French beans
- 1 carrot
- 1 cup peas
- 2 tablespoons fresh grated coconut or dried shredded coconut
- 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
- 1 tablespoon ghee
- 3 cups pure water
- salt to taste
Directions:
Wash the rice. Drain the water and keep it aside.
Cut the vegetables into small pieces.
Grind the coriander, coconut, green chili, garlic, and ginger to a paste.
Melt the coconut oil and ghee in a pan; add cardamom, clove, bay leaf, cumin, and cinnamon. As the mixture sizzles, add the onion and sauté for two minutes. Once the onion is translucent, add the beans. After a minute, add the carrot pieces, peas, and soaked rice, and then sauté.
Now add the ground paste to the pan. Sauté for two minutes. Add water, salt, and 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!
