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Vegetable Pullao Reejhsinghani | Curry Recipes

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
recipe curry chicken
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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    Views: 2016 | Author: Shad0w | 15 December 2009 | Comments (0)


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