वेजिटेबल पुलाव (Vegetable Pulao) by Tarla Dalal скачать в хорошем качестве

वेजिटेबल पुलाव (Vegetable Pulao) by Tarla Dalal

Vegetable Pulao, very popular pulao recipe!! Recipe link : http://www.tarladalal.com/Vegetable-P... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Vegetable Pulao A rice delight that is loaded with veggies and flavoured subtly with a fine choice of spices, the Vegetable Pulao is one dish that is famous all over the world. Within India too, it is so popular that there are umpteen versions, ranging from mild to spicy, and it is available in even tiny restaurants and roadside eateries! This recipe of Vegetable Pulao is easy and quick to make, but very tasty, with the added flavours of ginger, green chillies and garam masala. Prepare it as close to serving time as possible so that the flavours are fresh and strong. Preparation Time: 10 minutes Cooking Time: 20 minutes Makes 4 servings Ingredients 1 cup long grained rice (basmati) 3/4 cup roughly chopped mixed vegetables (french beans , carrots and green peas) 1 tbsp oil 1/2 cup thinly sliced onions 1 bayleaf (tejpatta) 25 mm (1") cinnamon (dalchini) stick 2 cloves (laung / lavang) 1/2 tsp finely chopped green chillies 1/2 tsp grated ginger (adrak) 1 tsp garam masala For The Garnish 1 tbsp finely chopped coriander (dhania) Method 1. Soak the rice in enough water for 30 minutes, drain well and keep aside. 2. Heat the oil in a pressure cooker, add the onions, bayleaf, cinnamon and cloves and sauté on a medium flame for 1 minute. 3. Add the soaked rice and mixed vegetables, mix well and cook on a medium flame for 1 minute, while stirring continuously. 4. Add the green chillies, ginger, garam masala, 2½ cups of hot water and salt, mix well and pressure cook for 2 whistles. 5. Allow the steam to escape before opening the lid. 6. Serve hot garnished with coriander.