Vegetable Pulao
Makes one serving Ingredients: 1/2 cup basmati rice, rinsed and soaked for 30 minutes 1/2 cup chopped mix vegetables (french beans, carrot, capsicum, peas) 1 small onion, finely chopped 1 small tomato, finely chopped 1 green chili, finely chopped 1 garlic clove, finely chopped 1/2 inch piece of ginger, finely chopped 1/2 teaspoon cumin seeds 1/2 teaspoon garam masala Salt to taste 1 teaspoon oil or ghee 1 cup water
Nutrient details
Fats : 7.4
Protein : 4.8
Fibre : 3.4
Carbs : 3.4
Ingredients for this Recipe
Basmati rice, rinsed and soaked for 30 minutes
1/2 cup
Chopped mix vegetables (french beans, carrot, capsicum, peas)
1/4 cup
Crushed ginger garlic and green chilli
1 tsp
Small onion, chopped
1 no
Small tomato, chopped
1 no
Cumin seeds
1/2 tsp
Garam masala
1/4 tsp
Salt to taste
0
Oil
1 tsp
Water
1 cup
Preparation
1. Heat the oil or ghee in a pan over medium heat.
2. Add the cumin seeds and let them splutter.
3. Add the chopped onion, garlic, and ginger and sauté until the onion turns golden brown.
4. Add the chopped tomato and green chili and cook for 2-3 minutes until the tomato becomes soft and mushy.
5. Add the garam masala and salt to taste and mix well.
6. Add the chopped mix vegetables and sauté until it wilts.
7. Drain the soaked rice and add it to the pan.
8. Add water and bring the mixture to a boil.
9. Reduce the heat to low, cover the pan, and let the rice cook for 15-20 minutes until it is fully cooked and the water is absorbed.
10. Turn off the heat and let the rice sit covered for 5 minutes.
11. Fluff the rice with a fork and serve hot.