Skip to main content

Mixed Veg Pulao




Ingredients1. Basmati rice - 1 cup
2. Mixed green vegetables (peas, green beans, broccoli, cauliflower etc.) - 1 cup
3. Water 2 cups
4. Onion (finely chopped) - 1 large
5. Garlic - 2 cloves, minced
6. Ginger - 1 inch, minced
7. Green chillies - 1 or 2, finely chopped (according to taste)
8. Mustard oil - 2 tbsp
9. Cumin seeds - 1 tsp
10. Turmeric powder - 1/2 tsp
11. Salt - according to taste
12. Garam masala - 1/2 tsp
13. Fresh coriander leaves for garnishing (optional)


Instruction
  1. Rinse the basmati rice under cold water until the water turns clear. Drain the water and set aside.
  2. In a large pot, heat mustard oil on medium flame, add cumin seeds and let them sizzle.
  3. Add chopped onions and cook until it changes its color to golden brown.
  4. Add minced ginger, garlic and green chilies, cook for 2-3 minutes until you get their fragrance.
  5. Add mixed green vegetables and cook for 4-5 mins until they became soft.
  6. Sprinkle the Indian magic spices i.e., turmeric, garam masala and salt, mix well.
  7.  Add the drained basmati rice, stir well until it get coated with the spices and vegetables.
  8. Pour 2 cups of water and bring it to a boil.
  9. Reduce the heat, cover with a lid and simmer for about 15-20 mins until the rice is cooked  and the water get absorbed.
  10. Stir the rice and garnish with some fresh coriander leaves (optional).
  11. Add some ghee and lime during serving to enhance the taste and nutrient quality.

Comments

Post a Comment

Popular posts from this blog

White Channa Chaat

Ingredients Boiled White Peas - 200gm Onion - 1 Tomato - 1 Green Chili - 2 Ginger - 1 small piece (Optional) Coriander Leaves - 3 Tsp Cumin Powder - 1 Tsp Black Salt - 1/2 Tsp Chaat Masala - 1/4 Tsp Instruction 1. To begin, soak dried white peas (kabuli chana) in water overnight. The next morning, rinse and drain the water. 2. In a pressure cooker, add some water and transfer the soaked peas to it. Add 3-4 pinches of salt and boil for 15-20 minutes until the peas become soft. 3. Once cooked, drain the water using a strainer and keep the peas aside, ensuring they remain slightly moist. Allow them to cool for some time. 4. Take a large bowl and add chopped onions, tomatoes, green chili, ginger, cumin powder, black salt, and chaat masala. 5. Transfer the cooked peas to the same bowl. Spread tamarind and coriander chutney over the mixture. 6. Add chopped coriander leaves and mix everything well. 7. Your white chana chaat is ready to be enjoyed. Dig in and savor the flavors!
Post a Comment
Read more

Sauteed Veggies

Ingredients Garlic - 2 Tsp Beans - 1/4 Cup Carrots - 1/4 Cup Onions - 1/4 Cup Broccoli - 1 Cup Bell Peppers - 1 Cup Mushrooms - 1 Cup All Spices - As Per Taste Olive Oil - 2 tsp Instruction: To start, place the pan on a medium flame and add some olive oil. Allow it to heat. Next, add garlic cloves and fry until the raw smell disappears. Now, add carrots, beans, bell peppers, mushrooms, onions, and broccoli. Add salt, oregano, chili flakes, and black pepper to the vegetables. Continue cooking well.
Post a Comment
Read more

Chana Soup

Ingredients Black Chana -1 Bowl (20gms) Water - 4 Cups Oil - 1 Tsp Ginger Paste - 1 Tsp Curry Leaves - 2/3 Tomatoes - 2 Salt - According To Taste Black pepper - 1/2 Tsp Red Chili Powder - 1/2 Tsp Jeera Powder - 1/2 Tsp Lemon - According To Taste Instruction 1. Boil and Mash Black Chana: - Boil black chana in water for about 15 minutes. Mash them properly with the water and save.  2. Blend Tomatoes: - In a blender, blend tomatoes to make a smooth puree. 3. Prepare the Soup Base: - In a pan, add oil, ginger paste, curry leaves, tomato puree, salt, black pepper, red chilli powder, and jeera powder. Mix well. 4. Add Mashed Chana and Chana Water: - Pour the water and mashed chana into the mixture . Stir well until it comes to a boil. 5. Serve Hot: - Your chana soup is ready to be served hot. Garnish with coriander and squeeze lemon for added taste. Enjoy!
Post a Comment
Read more