Red Rice Vegetable Pulao
Red Rice Vegetable Pulao
Cooking Instructions
- 1
Wash 2 cup of red rice 2-3 times and soak with water for an hour. Red rice takes longer time to cook and hence it is necessary to soak the rice before cooking.
- 2
Chop cauliflower in florets, carrot and green beans in small bite size pieces.
- 3
Blanch the veggies in boiling water for 2 minutes.
- 4
Drain blanched veggies in a strainer and keep aside.
- 5
Heat 1 teaspoon of ghee in a pan.
- 6
Fry the blanced veggies with ghee until the veggies are light golden brown.
- 7
Also fry 1 boil and cubed potatoes with 1 teaspoon of ghee. Set aside.
- 8
Similarly fry paneer cubes and cashews to light golden brown.with little ghee.
- 9
Now in a big vessel heat1 tablespoon of olive oil and 1 tsp ghee.
- 10
Temper with whole spices like cumin seeds, black and green cardamom, cinnamon stick, cloves and black pepper corns.
- 11
After few seconds add in finely sliced onion and green chillies. Fry until onions get golden colour.
- 12
Now add in chopped ginger. Saute for few seconds.
- 13
Drain water from rice and add in to the vessel. Stir and fry the rice in medium heat until rice gets toasted. It will take about 5-6 minutes.
- 14
Now add in 4 cups of hot water.
- 15
Add in salt and garam masala powder. Give it a good stir and cook until rice becomes half cook.
- 16
Now cover and cook in low heat for further 5 minutes. Then add in the prepared vegetables except paneer and cashew.
- 17
Cover and again cook in low heat until rice is cooked completely. At last add in paneer and cashews.
- 18
Finally, stir everything lightly and remove from heat. Delicious and healthy red rice vegetable pulao is ready now.
- 19
Serve hot with raita.
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