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Home » Blog ยป 1. Vegetable Pulao - A Delecious traditional Indian Recipe liked by one and all in the family - Lets Cook at Home ! by Susan

1. Vegetable Pulao - A Delecious traditional Indian Recipe liked by one and all in the family - Lets Cook at Home ! by Susan

Posted on - Mon Oct 2016       No of views: 0       No of Comments: 0

I SIFOL

     

Method of preparation :

  • Wash Basmati Rice in water and then soak it in water for half an hour.
  • Wash and chop spinach.
  • Thaw frozen corn kernels till they are soft.
  • Peel, wash, and finely chop ginger and garlic. Wash green chilies, remove stem and then slit them into two.
  • Heat oil in a non-stick pan, add cumin seeds and when they start to change color, add bay leaf, cloves, pepper corns, green cardamom, black cardamom, cinnamon and mace. Stir fry briefly.
  • Add chopped ginger, garlic and slit green chilies
  • Cook on medium heat for a minute.
  • Add Corn Kernels and continue cooking for two to three minutes. Drain and add Basmati Rice, stir gently for about a minute.
  • Add two and a half cup of water, add salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat stirring gently, but continuously.
  • When water is almost absorbed, add lemon juice and lower the heat.
  • Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.

     

Vegetable Pulao

One of the most popular Indian dishes, vegetable pulao cooked using Shimla Road Basmati rice has a mesmerizing aroma and mouthwatering taste.



ItemsQuantity
Basmati Rice 1 ¼ cups
Spinach 2 medium sized bundles
Ginger 1 one inch knob
Green 2 cardamom
Garlic 4-6 cloves
Oil 1 ½ tea spoon
Cumin Seeds 1 tea spoon
Bay leaf 1
Cloves 2
Pepper corns 5
Frozen Corn kernels ¾ cup
Black cardamom 2
Cinnamon 1 inch piece
Mace 1 blade
Lemon juice 1 table spoon
Salt to taste


Method of preparation :

  • Wash Basmati Rice in water and then soak it in water for half an hour.
  • Wash and chop spinach.
  • Thaw frozen corn kernels till they are soft.
  • Peel, wash, and finely chop ginger and garlic. Wash green chilies, remove stem and then slit them into two.
  • Heat oil in a non-stick pan, add cumin seeds and when they start to change color, add bay leaf, cloves, pepper corns, green cardamom, black cardamom, cinnamon and mace. Stir fry briefly.
  • Add chopped ginger, garlic and slit green chilies
  • Cook on medium heat for a minute.
  • Add Corn Kernels and continue cooking for two to three minutes. Drain and add Basmati Rice, stir gently for about a minute.
  • Add two and a half cup of water, add salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat stirring gently, but continuously.
  • When water is almost absorbed, add lemon juice and lower the heat.
  • Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.
                    
 
                                         

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