Vegetable Pullao - Reejhsinghani

Recipe Ingredients

450		Rice
2 cups	474ml	Coconut milk
115		Moong dal
1		Bunc coriander leaves (small)
1		Ginger - (1")
4		Red chiles
4		Green chiles
4		Flakes garlic
1 tablespoon	15ml	Garam masala
1/2 teaspoon	2.5ml	Turmeric powder
115		Onions - cut into thin rings
		Essence of saffron
		Half a lime - juice of
450		Mixed vegetables - cauliflower - carrots, peas, potatoes, french beans, etc.
		Salt - to taste
250		Fried cashew nuts
1		Coconut (small)

Recipe Instructions

Cut vegetables into bite-sized pieces. Wash and soak the rice and dal for 1 hour. Drain and half boil both of them separately. Drain and set aside.

Fry the onion rings until golden.

Grind ginger, chiles, coriander and garlic to a paste. Heat 3tbs ghee or cooking oil and fry all the uncooked vegetables for 5 minutes. Add the ground paste, garam masala, turmeric and salt. Cover tightly and leave until the vegetables are half cooked.

Blend coconut milk, lime juice and a little saffron essence. Fry the coconut to a golden color and slice finely.

Take a large greased vessel and arrange rice, dal, onions and vegetables in layers. Start and finish with a layer of rice. Pour coconut milk over the top. Cover tightly and cook over a very low flame until the rice is tender and dry. This can also be done in a slow oven.

Serve decorated with cashew nuts, fried coconut, strips of raw tomato and coriander leaves.

Source:
"Vegetarian Wonders from Gujarat" by Aroona Reejhsinghani

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