Veg
Pulao
Here is a recipe from my mom’s kitchen that you can prepare
quick & tasty. It takes less than half an hour to cook this delicious pulao.
Just make sure you put the masalas right because the choice of veggies to go
with is completely yours. I have just added carrots and beans but if you have
the time and resources then choose peas, cauliflower...anything could just
blend well with this recipe. It is one of the best packed lunch options for your
little ones and definitely a dish that can win you praise from your “surprise
guests”. J
Ingredients:
1.
Basmati
Rice 1
½ cup
2.
Onion 1
large (70 g)
3.
Carrots(diced) 50 g
4.
Beans 50g
5.
Cloves 5g
6.
Cardamom 2
nos.
7.
Cinnamon 5
g
8.
Green
chilli( chopped finely) 10g
9.
Ginger (chopped finely) 5 g
10.
Garlic(chopped
finely) 5g
11.
Fennel
seeds 5g
12.
Ghee 15g
13.
Cashew
nuts 20
g
14.
Salt to
taste
Method:
1.
Divide
the onion into two. Chop one half coarsely and slice the other and keep aside.
In a mixer or food processor add the coarsely chopped onion along with
ingredients 4-10 and grind well without adding water to make a paste.
2.
In
a pan heat 1 tbsp of ghee and add the ground masala paste. Sauté for almost 2
minutes until it loses the raw smell. Remove from fire.
3.
Soak
basmati rice in water for half an hour, and then drain away the water. Add the washed rice into a pressure cooker,
along with diced carrots, masala paste and salt. Pour water just enough to
submerge all the ingredients and cook for 15 mins.
4.
Garnish
the cooked pulao with ghee roasted onion slices and cashew nuts.
Yield: 2 servings
Nutritional
Information:
1
serving of Pulao gives 12.9 g of protein, 13.03 g of fat, 126 g of
carbohydrates, 674 Kcal of Energy, 56.4 mg of calcium and 2.1 mg of iron.
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