Vegetable pullav (2)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice |
| 1½ | cup | Water |
| 1 | cup | Vegetables |
| 1 | Cinnamon (1/2-inch) stick | |
| 2 | Cloves | |
| 2 | Cardamom | |
| 1¼ | teaspoon | Salt |
| ⅛ | teaspoon | Turmeric powder |
| 1 | teaspoon | Dhania powder |
| 2 | Chilies or 1/4 tsp powder | |
| ½ | can | Or 1 lb. (16 oz) Tomatoes |
| ½ | cup | Coconut |
| 1 | bunch | Coriander leaves |
| 4 | Cloves Garlic | |
| 1 | Piece (1/2-inch) Ginger (made into a paste) | |
| 2 | tablespoons | Butter |
| 1 | Onion cut lengthwise | |
Directions
Method: Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and chilies and fry until onions turn golden brown.
Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water. Add coconut, coriander powder (Dhania powder), salt and let boil Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook.
Posted to rec.food.recipes by hz225wu@... (Micaela Pantke) on Thu, 12 Aug 93.