Subzi Pulao

Name: Subzi Pulao
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice washed and soaked; 5 tbsp vegetable oil; 1 tsp ginger paste; 1/2 tsp garlic paste; 1/4 tsp turmeric; 1/2 tsp red chilli powder; to taste Salt; For the masala bag; 10 pepper corns; 2 tsp fennel seeds; 4 green cardamom; 4 black cardamom; 4 cloves; 2 sticks cinnamon; Vegetables; 1 potato cut into 1/2" pieces; 1/2 of a cauliflower cut into florets; 2 carrots cut into 1/2" pieces; 1 cup green peas; 1 tomato cut into 8 pieces; 3 green chillies cut into thin strips; 1 tsp mint leaves; 1 tsp lemon juice; 1 tsp coriander leaves

Sumita Sarkhel @cook_11753561

Kolkata, India

It is a different kind of a pulao with ample amount of veggies and a spice bag which makes it very aromat

Sumita Sarkhel @cook_11753561

Kolkata, India

It is a different kind of a pulao with ample amount of veggies and a spice bag which makes it very aromat

Saved

Ingredients

40min

4 servings

1 cupbasmati rice washed and soaked
5 tbspvegetable oil
1 tspginger paste
1/2 tspgarlic paste
1/4 tspturmeric
1/2 tspred chilli powder
to tasteSalt
For the masala bag
10pepper corns
2 tspfennel seeds
4green cardamom
4black cardamom
4cloves
2 stickscinnamon
Vegetables
1potato cut into 1/2" pieces
1/2of a cauliflower cut into florets
2carrots cut into 1/2" pieces
1 cupgreen peas
1tomato cut into 8 pieces
3green chillies cut into thin strips
1 tspmint leaves
1 tsplemon juice
1 tspcoriander leaves

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Steps

40min

1

Put some oil in a wok and add the vegetables except tomato and mint leaves.
2

Cook them for a while.
3

Add the ginger garlic paste and again saute it very well.
4

Drain the soaked rice and add it in it along with 2 cups of water, half, red chilli powder and salt. Mix them very well.
5

In a piece of muslin cloth, add all the masalas under the spice bag and tie it very well.
6

Add the spice bag in the wok and cover it with a lid.
7

After 6minutes add the tomatoes, mint leaves, coriander leaves, green chillies and lemon juice.
8

Stir it gently and again cover it with a lid until the rice becomes fully cooked and the moisture dissapears.
9

Uncover the wok and stir it very well. Remove the spice bag and serve.