Vegetable Pulao
Vegetable pulao is a rich source of fiber and many other essential nutrients which keeps you full for longer hours.
Equipment
- 1 Instant pot optional
Ingredients
- 1 no Cauliflower
- 1 cup peas
- 3 cups Basmati rice
- 4 cups Water
- 3 tblsp Oil
- 2 tblsp Butter
- 1 no Sliced Onion
- 3 no Cut Tomatoes
- 5 no sliced green chilies
- 2 tblsp Cashew nuts
- 1 tsp Ginger garlic paste
- 2 tblsp Resins
- 1/2 bunch Coriander leaves
- 1 tsp Red Chili powder
- 1/2 tsp Turmeric powder
- 4 tblsp Biryani masala
- 1 tsp Coriander powder
- 1 tsp salt
- 2 tsp Kasuri methi(dry methi leaves)
- 5 no Green Cardamom
- 4 no Cloves
- 3 no Bay leaves
Instructions
- One cup fresh green peas
- Take cauliflower floretes.
- Take sliced onion, cut tomatoes, lengthwise cut green chilies, Cashew nuts, resins
- Take red chili powder, turmeric powder, biryani masala, dried methi leaves, bay leaves, green cardamom, cloves.
- Take rice and soak in water for 15 minutes. After 15 minutes strain water and put it on strainer.
- Take a wok, put it on medium heat. Add oil and butter. Let it heat the oil and butter.
- Once the oil and butter is heated, add sliced onion.
- Fry onions until golden brown.
- Add ginger garlic paste and bay leaves, cook it for 2 minutes.
- After 2 minutes, add all dry masala and cashew nuts, resins add little water and cook it for another 2 minutes.
- Add cut tomatoes and water and cook it until tomato becomes soft.
- Add vegetables and rice and fry it in masala for 5 minutes.
- Transfer the fried vegetable and rice to instant pot.
- Add coriander leaves and water and put the pot in instant pressure cooker.
- Set the instant pot pressure cooker on 'Fish' Mode and start it.
- In ten minutes vegetable is ready.
- Transfer vegetable pulao in bowl.
