Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Femina Femina4
Vegetable Medley
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 grams ghee or unsalted butter
1 onion -- sliced fine (30 g.)
2 flakes -- (4 g.) garlic,
-- chopped fine
1/4 teaspoon turmeric powder -- (1 g.)
125 grams cauliflower -- cut into
-- flowerettes
1 small green pepper -- cut into 2.5 cm.
-- long strips (25 g.)
50 grams carrots -- scraped and sliced
-- fine
140 grams basmati rice -- washed and soaked
-- in cold water for
-- 30 minutes and
-- drained
25 grams frozen green peas or fresh green peas -- boiled
until almost
-- tender
25 grams frozen sweet corn
salt to taste
290 milliliters water
***GRIND TO A FINE PASTE***
1/2 teaspoon black cumin seeds or caraway seeds -- (2 g.)
1/2 teaspoon coriander seeds -- (2 g.)
3 black peppercorns
1 bay leaf
1 red chilli
2 1/2 cm cinnamon -- broken up
3 green cardamoms
MELT the ghee or butter over medium heat and fry the onion and garlic
for eight minutes or until golden brown. Add the ground spices and the
turmeric powder. Fry for two minutes over low heat, stirring requently.
Add the cauliflower (or mushrooms), green pepper and carrots, stir-fry
for two to three minutes. Add the rice and fry for a further two to
three minutes, stirring constantly. Add the green peas, sweet corn and
salt, and fry well. Add the water and bring to the boil. Cover the pan
and simmer until all the water has been absorbed (for 12 to 15 minutes).
Other types of long grain rice will take longer to cook. Do not lift
the lid or stir the rice during cooking.
Remove the pan from the heat, uncover and allow the steam to escape for
two minutes. Do not stir the rice immediately after cooking. Cover the
pan and keep it undisturbed for 10 minutes before serving. For a
variation, substitute the cauliflower with 125 g. button mushrooms,
halved or quartered. Serve with barrah kababs, tandoori chicken,
nargisi kababs and a raita or chutney.
Converted by MC_Buster.
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NOTES : (Vegetable lovers will adore this pulao, the rice and the
vegetables are cooked together with a selection of spices and
their individual flavours blend beautifully.)
