Vegetable Pullao Reejhsinghani

Serving Size : 1
Ingredients

for prepare Vegetable Pullao Reejhsinghani

:

Amount	Measure	Ingredient - Preparation Method
450	gram	rice
2	cups	coconut milk
115	gram	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	gram	onions - cut into thin rings
essence of saffron half a lime juice of vegetable pullao reejhsinghani
450	gram	mixed vegetables - cauliflower - carrots,
peas, potatoes, french beans, etc. salt to taste vegetable pullao reejhsinghani
250	gram	fried cashew nuts
1	small	coconut

Cut vegetables into bite-sized pieces. Wash and soak the rice and dal for 1 hour. Drain and half boil both of them separately. Drain and set aside. Fry the onion rings until golden. Grind ginger, chiles, coriander and garlic to a paste. Heat 3tbs ghee or cooking oil and fry all the uncooked vegetables for 5 minutes. Add the ground paste, garam masala, turmeric and salt. Cover tightly and leave until the vegetables are half cooked. Blend coconut milk, lime juice and a little saffron essence. Fry the coconut to a golden color and slice finely. Take a large greased vessel and arrange rice, dal, onions and vegetables in layers. Start and finish with a layer of rice. Pour coconut milk over the top. Cover tightly and cook over a very low flame until the rice is tender and dry. This can also be done in a slow oven. Serve decorated with cashew nuts, fried coconut, strips of raw tomato and coriander leaves.

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