Pulao

Name: Pulao
Total time: 1200 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 250 grams basmati rice; 2 thin sliced onions; 1/2 cup tomatoes puree; 1 cup soaked nutrela chunks; 1 cup florets of Cauliflower; 1 cup peas; 2 potatoes peeled & cut in small pieces; to taste salt; 1/2 tsp red chilli powder; 1 packet maggi masala; 1 tbsp oil; 1 tsp cumin seeds; 1 tsp chopped coriander leaves; 1 bay leaf; 1 tsp ginger garlic paste

Harminder Kaur Sethi @cook_12688480

#week - 2of5
favorite lunch
#goldenapron3
#week-20

Harminder Kaur Sethi @cook_12688480

#week - 2of5
favorite lunch
#goldenapron3
#week-20

Saved

Ingredients

20 minutes

5 servings

250 gramsbasmati rice
2thin sliced onions
1/2 cuptomatoes puree
1 cupsoaked nutrela chunks
1 cupflorets of Cauliflower
1 cuppeas
2potatoes peeled & cut in small pieces
to tastesalt
1/2 tspred chilli powder
1 packetmaggi masala
1 tbspoil
1 tspcumin seeds
1 tspchopped coriander leaves
1bay leaf
1 tspginger garlic paste

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Steps

20 minutes

1

Wash & soaked the rice for 20 minutes.
2

Heat oil in a big karahi & add cumin seeds & bay leaf. When aroma smells away, add onions & ginger garlic paste.cook till they become translucent.
3

Add tomato puree & cook till oil spreads from corners.
4

Add all the veggies,Drain water from rice & add them with 500 liter water.
5

Mix them & cover the karahi with lid.cook on low flame for 20 minutes.
6

Serve hot with curd.