Vegetable Pullav Recipe - Cooking Index
1 cup | 160g / 5.6oz | Rice |
1 1/2 cups | 355ml | Water |
1 cup | 237ml | Vegetables |
1 | Cinnamon stick | |
2 | Cloves | |
2 | Cardamom | |
1 1/4 teaspoons | 6.3ml | Salt |
1/8 teaspoon | 0.6ml | Turmeric powder |
1 teaspoon | 5ml | Dhania powder |
2 | Chilies or 1/4 tsp powder | |
1/2 | Or 1 lb. - (16 oz) tomatoes | |
1/2 cup | 46g / 1.6oz | Coconut |
1 | Coriander leaves | |
4 | Garlic | |
1 | / " piece ginger - (made into a paste) | |
2 tablespoons | 30ml | Butter |
1 | Onion cut lengthwise |
Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and chilies and fry until onions turn golden brown. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water. Add coconut, coriander powder (Dhania powder), salt and let boil Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook.
Source:
"Vegetarian Wonders from Gujarat" by Aroona Reejhsinghani
Average rating:
5.5 (2 votes)
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