How to Cook Vegetable Pulao

by Vithun Kumar Gajendra

Supplies

  • 250 Grams Beans
  • 3 Carrots
  • 2 Potatos
  • 200 Grams Peas
  • 8 Green chillis
  • 1 Bunch Coriander leaves
  • 1 Bunch Mint leaves
  • 1 Inch Ginger
  • 150 Grams Grated coconut
  • 2 Onions
  • 4 Tomatos
  • 100 Grams Sunflower oil
  • 2 Cinnamon
  • 5 Cloves
  • 4 Green cardamom
  • 1 Pinch Turmeric
  • Instructions

    Step 1

    Put the coconut, mint leaves, chillis, coriander and ginger and very little water and grind it into a thick paste.

    Step 2

    Heat oil in a pan, add onions and fry until it attains a light brown colour. Then add tomatoes and fry until tomatoes cook completely.

    Step 3

    Add the paste obtained in Step 1 to the pan and continue frying for 15-20 minutes.

    Step 4

    Fried onions, tomatoes and the paste. Ignore the peas (wrong timing for this photo)

    Step 5

    Separately cook potatoes, carrots, beans and peas with a little salt. Once cooked, drain the water.

    Step 6

    Cooked vegetables

    Step 7

    Add the vegetables to the contents in the pan and mix it and fry for 10-15 minutes.

    Step 8

    Vegetables fried with the paste

    Step 9

    Separately soak rice for half an hour. Drain the water.

    Step 10

    Fry cinnamon, cloves and green cardamom in 2-3 spoons of oil. Add rice to this and fry for 5 minutes.

    Step 11

    Add a pinch of turmeric to this rice and cook in a rice cooker.

    Step 12

    Cooked rice

    Step 13

    Mix the rice and the paste and enjoy delicious pulao. It goes well with raitha.

    Step 14

    Vegetable pulao