Vegetable Layered Pulao

Name: Vegetable Layered Pulao
Total time: 3000 s
Yield: 2-4 servings
Cuisine: Indian
Ingredients: 2 Cups Rice (soaked for 2-3 hours); 2 Cups Curd (beaten); 3-4 Potatoes (boiled, cut); 2 Cups Onions (chopped); 2 Cups Tomatoes (chopped); 1-2 Green Chillies (finely chopped); 1 tsp Cumin seeds; 2-3 Cloves; 4-5 Black Peppercorns; 1 tsp Turmeric Powder; 1/2 tsp Garam Masala Powder; 1.5 tsp Red Chilli Powder; 1 pinch Asafoetida; as required Oil; as per taste Salt; as required coriander leaves

@7tpercent @cook_23489043

Gurgaon

Special Dish of my Mom "Vegetable Layered Pulav"- Made with a combination of 'dahi ke aloo' and 'tempered rice'. We used to have this dish occasionally and I love it as it has lots of memories of my childhood.
Do try.

#week2of5 #favoritelunch

@7tpercent @cook_23489043

Gurgaon

#week2of5 #favoritelunch

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Ingredients

45-50 Minutes

2-4 servings

2 CupsRice (soaked for 2-3 hours)
2 CupsCurd (beaten)
3-4Potatoes (boiled, cut)
2 CupsOnions (chopped)
2 CupsTomatoes (chopped)
1-2Green Chillies (finely chopped)
1 tspCumin seeds
2-3Cloves
4-5Black Peppercorns
1 tspTurmeric Powder
1/2 tspGaram Masala Powder
1.5 tspRed Chilli Powder
1 pinchAsafoetida
as requiredOil
as per tasteSalt
as requiredcoriander leaves

Saved

Steps

45-50 Minutes

1

Heat a cooker, pour 2 tbsp oil and add peppercorns, cloves, cumin seeds and washed & soaked rice. Now, add water as required and add salt and garam masala. Let it cook up to 2 whistles.
2

Take a new pan, add 3 tbsp oil, let it heat and add cumin seeds and hing (asafoetida). Add beaten curd, stirring it continuously to avoid split of curd. Add turmeric powder, red chilli powder and salt (to taste). Mix well and then add boiled and cut potatoes. Make thick gravy and keep it aside.
3

Now for layering, take bhagona (use for boiling milk), grease it with oil. Put a layer of pressure-cooked rice, then make dahi aloo layer, add chopped onion and tomato. Repeat the process twice.
4

Take a plate and cover the bhagona and turn it upside down to take it out.
5

Garnish with coriander and salad and serve hot.