Mixed vegetable pulao
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Clarified butter (ghee) |
| 2 | Med onions; thinly sliced | |
| 2 | Med tomatoes; peeled & 1/4'd | |
| ½ | cup | Green peas |
| ½ | cup | Green beans; in 1\" pieces |
| ½ | cup | Cauliflower pieces |
| ½ | cup | Carrot; thinly sliced |
| 2 | Whole cardamom pods* | |
| 1 | 1\" piece of cinnamon stick | |
| 2 | Cloves | |
| 1 | Bay leaf; crumbled | |
| ¼ | teaspoon | Fresh ground black pepper |
| 1½ | cup | Long grain rice |
| 3 | cups | Water |
| 2 | teaspoons | Salt |
Directions
*Note: Cardamon pods should be lighly cracked. Heat 2 TBSP ghee and brown the onions. Reserve for garnishing. Add 3 TBSP ghee to a pan.
Put in tomatoes, peas, green beans, cauliflower, and carrots. Saute for 5 minutes. Remove and set aside. In the remaining 3 TBSP ghee, carefully fry cardamoms, cinnamon, cloves, bay leaf, and pepper for 2 minutes. Add the raw rice and fry for another 2 or 3 min. Bring the water to a boil and add the salt. Put in the rice and the vegetables.
Stir well. Cover and cook over low heat for about 20 minutes or until the rice is done. Garnish with the onions and serve hot. This comes from "A Taste of India" by Mary S. Atwood.