Vegetable Pullao 3
Serving Size : 1
Ingredients for prepare Vegetable Pullao 3
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | cups | rice |
| 2 | cups | coconut milk |
| 1 | cup | moong dal |
| 1 | sm. Bunch | coriander leaves |
| 1 | 1" piece | ginger |
| 4 | | red chiles |
| 4 | | green chiles |
| 4 | | flakes garlic |
| 1 | tablespoon | garam masala |
| 1/2 | teaspoon | turmeric powder |
| 1 | cup | onions - cut into thin rings |
| 1 | pinch | saffron |
| 1/2 | | lime - juice of |
| 4 | cups | mixed vegetables - cauliflower - carrots, peas, |
potatoes, French beans etc
salt to taste
vegetable pullao 3 |
| 1 | cup | fried cashew nuts |
| 1 | small | coconut |
recipe Vegetable Pullao 3
Cut Vegetables into bite-sized pieces. Wash and soak the rice
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and dal for 1 hour. Drain and half boil both of them separately. Drain and set aside.
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Fry the onion rings until golden. Grind ginger, chiles, coriander and garlic to a paste. Heat 3tbs ghee
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or cooking oil and fry all the uncooked vegetables for 5 minutes. Add the ground paste, garam masala, turmeric
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and salt. Cover tightly and leave until the vegetables are half cooked. Blend
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coconut milk, lime juice and a little saffron essence. Fry the coconut to a golden color and slice
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finely. Take a large greased vessel and arrange rice, dal, onions and vegetables in layers.
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Start and finish with a layer of rice. Pour coconut milk over the top. Cover
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tightly and cook over a very low flame until the rice is tender and dry. This can also
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be done in a slow oven. Serve decorated with cashew nuts, fried
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coconut, strips of raw tomato and coriander leaves. From "Vegetarian Wonders from
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Gujarat" by Aroona Reejhsinghani
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