Veg pulao

Name: Veg pulao
Total time: 1500 s
Cuisine: Indian
Ingredients: 1/2 cup basmati rice; 1 medium onion, finally chopped; 1 small tomato, finally chopped; 1/4 cup green peas, fresh or frozen; 3 tablespoon finally chopped French beans; 1/4 cup finally chopped carrot; 1 small peice of bey leaf; 1 inche peace of cinnamon; as required Cloves; 1/4 teaspoon garam masala powder; 1/8 teaspoon turmeric powder; 1/ 2 teaspoon red chilli powder; 2 tablespoon finally chopped coriander leaves; 2 tablespoon oil; 1 tablespoon ghee; as per taste Salt

Kirti Malhotra @m1a2l3h4o5t6r7a

#CookWithVandana

Kirti Malhotra @m1a2l3h4o5t6r7a

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Ingredients

25 minutes

1/2 cupbasmati rice
1medium onion, finally chopped
1small tomato, finally chopped
1/4 cupgreen peas, fresh or frozen
3 tablespoonfinally chopped French beans
1/4 cupfinally chopped carrot
1small peice of bey leaf
1inche peace of cinnamon
as requiredCloves
1/4 teaspoongaram masala powder
1/8 teaspoonturmeric powder
1/ 2 teaspoon red chilli powder
2 tablespoonfinally chopped coriander leaves
2 tablespoonoil
1 tablespoonghee
as per tasteSalt

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Steps

25 minutes

1

Wash rice and soak it in water for 15- 20 minutes. Drain and keep aside until needed.
2

Heat ghee and oil together in a pressure cooker on low flame. Add beyond leaf, cinnamon, cloves and saute for 30 seconds. Add onion and satue until it turns light brown or for approx. 2 minutes.
3

Add chopped tomato, green peas, fresh beans and carrot
4

Stir-fry them for approx. 2 minutes
5

Add soaked rice, garam masala powder, turmeric powder, red chilli powder and salt
6

Stir-fry for approx. 2 minutes
7

Add 1 cup water and mix well
8

Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame
9

Let it cool in room temperature until pressure inside cooker come down naturally. Open the lid carefully and fluff the rice with a fork. Now transfer it in serving bowl with fresh coriander leaves.