Vegetable Pullao Reejhsinghani
Serving Size : 1
Ingredients for prepare Vegetable Pullao Reejhsinghani
:
| Amount | Measure | Ingredient - Preparation Method |
| 450 | grams | rice |
| 2 | cups | coconut milk |
| 115 | grams | moong dal |
| 1 | small bunc | coriander leaves |
| 1 | piece | ginger - (1") |
| 4 | | red chiles |
| 4 | | green chiles |
| 4 | | flakes garlic |
| 1 | tablespoon | garam masala |
| 1/2 | teaspoon | turmeric powder |
| 115 | grams | onions - cut into thin rings |
essence of saffron
half a lime juice of
vegetable pullao reejhsinghani |
| 450 | grams | mixed vegetables - cauliflower - carrots, |
peas, potatoes,
french beans, etc.
salt to taste
vegetable pullao reejhsinghani |
| 250 | grams | fried cashew nuts |
| 1 | small | coconut |
recipe Vegetable Pullao Reejhsinghani
Cut vegetables into bite-sized pieces. Wash and soak the rice and dal for
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1 hour. Drain and half boil both of them separately. Drain and set
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aside. Fry the onion rings until golden. Grind ginger, chiles, coriander and garlic to a paste. Heat 3tbs
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ghee or cooking oil and fry all the uncooked vegetables for 5 minutes. Add
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the ground paste, garam masala, turmeric and salt. Cover tightly and leave until the vegetables
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are half cooked. Blend coconut milk, lime juice and a little saffron essence. Fry the coconut to a
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golden color and slice finely. Take a large greased vessel and arrange rice, dal, onions and vegetables
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in layers. Start and finish with a layer of rice. Pour coconut milk over the top. Cover tightly and cook
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over a very low flame until the rice is tender and dry. This can also be done in a slow
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oven. Serve decorated with cashew nuts, fried coconut, strips of raw tomato and coriander leaves.
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