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Isifol-line Vegetable Pulao Isifol-line

Fri Jan 2016       192       0

I SIFOL

  

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


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