Mughlai Vegetable Pulao
Mughlai vegetable pulao is a delicious rice dish prepared with coconut and other spices, cooked with assorted vegetables and garnished with fruits and nuts
Servings 4
Ingredients
- 1 cup basmati rice
- 1 bay leaf
- 1 teaspoon ghee
- 1/4 cup beans cut in one inch long pieces
- 1/4 cup carrot cut similarly, used in lesser quantity
- peas
- 1/4 cup beetroot cut similarly, used in lesser quantity
- fruit pieces I have used apple and pomegranate
- 2 tablespoon oil
- 1 tablespoon ghee
- 2 cloves
- 1 inch stick cinnamon
- 2 cardamom
- 1 tablespoon fresh coconut
- 1.5 teaspoon poppy seed
- 5 cloves garlic
- 5 green chilli
- 1/2 inch ginger
- 1.5 tablespoon coriander seed
- salt
Instructions
- Cook the rice with bay leaf and a teaspoon of ghee. We need separate grains of rice, add water accordingly.
- In a thick bottom pam, add ghee and oil. Put cardamom, cloves and cinnamon to it. After a few seconds, add beans to it. Put carrot and beetroot pieces after two minutes. Let them cook. Put peas to it.
- Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water.
- Put the paste in it and saute it for sometime. Let the raw smell diminish.
- Now, add the cooked rice and salt to it. Mix it gently.
- Fry cashew and raisins in ghee.
- Garnish with fruits and dry fruits. Serve Mughlai vegetable pulao with a raita of your choice.
Notes
You may add grapes and pineapple pieces to it.
Let the pressure release by itself. It is good to spread on a wide plate.
Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
Avoid using garlic to make it a no onion garlic recipe.
Let the pressure release by itself. It is good to spread on a wide plate.
Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
Avoid using garlic to make it a no onion garlic recipe.