Vegetable Pullao 2
Serving Size : 1
Ingredients for prepare Vegetable Pullao 2
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | cups | rice |
| 2 | cups | coconut milk |
| 1 | cup | moong dal |
| 1 | small bunc | 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 2 |
| 1 | cup | fried cashew nuts |
| 1 | small | coconut |
recipe Vegetable Pullao 2
Cut Vegetables into bite-sized pieces. Wash and soak the
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rice and dal for 1 hour. Drain and half boil both of them separately. Drain and set aside. Fry the
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onion rings until golden. Grind ginger, chiles, coriander and garlic to a paste.
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Heat 3tbs ghee or cooking oil and fry all the uncooked vegetables for
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5 minutes. Add the ground paste, garam masala, turmeric and salt. Cover tightly
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and leave until the vegetables are half cooked. Blend coconut milk, lime juice
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and a little saffron essence. Fry the coconut to a golden color
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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
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over the top. Cover tightly and cook over a very low flame until the
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rice is tender and dry. This can also be done in a
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slow oven. Serve decorated with cashew nuts, fried coconut, strips of raw tomato and coriander leaves. From "Vegetarian Wonders
tomato vegetable soup recipe
from Gujarat" by Aroona Reejhsinghani
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