Vegetable Pulao Recipe
Veg pulao benefits
Vegetable pulao recipe is a conventional Indian dish made with rice and various vegetables and flavors. A delightful and nutritious dish can give a few medical advantages. A few likely advantages of eating pulao recipe include:
Great wellspring of mind boggling starches: Vegetable pulao is made with rice, which is a complicated sugar that gives energy and can assist with keeping you feeling full and fulfilled.
Wealthy in fiber: Vegetables utilized in pulao are wealthy in fiber, which is significant for keeping up with stomach related wellbeing and forestalling clogging.
Great wellspring of nutrients and minerals: Vegetables utilized in pulao give a scope of significant nutrients and minerals, for example, L-ascorbic acid, vitamin A, potassium, and iron.
May assist with controlling glucose: Pulao made with earthy colored rice can assist with directing glucose levels, making it a decent choice for those with diabetes or in danger of fostering the condition.
May uphold heart wellbeing: The blend of vegetables and flavors utilized in pulao can assist with supporting heart wellbeing by diminishing irritation and further developing cholesterol levels.
May uphold resistant capability: Vegetables utilized in pulao are wealthy in cell reinforcements, which can assist with supporting safe capability and safeguard against sickness.
Generally, vegetable pulao is a nutritious and delectable dish that can give a few medical advantages. Nonetheless, it is essential to watch segment measures and try not to add exorbitant measures of oil or salt to guarantee that it stays a solid choice
Ingredients
- 1 cup Basmati rice - washed well in water,
- 12 Pearl onions (Sambar Onions) - finely chopped,
- 2 cloves Garlic - grated,
- 1 inch Ginger - grated,
- 2 Green Chillies - slit,
- 1 Bay leaves (tej patta) - torn into half,
- 1 teaspoon Red Chilli powder,
- 1 teaspoon Turmeric powder (Haldi),
- 1 Carrot (Gajjar) - diced,
- 12 Green beans (French Beans) - chopped,
- 2 Potatoes (Aloo) - peeled and diced,
- Ghee - for cooking,
- 2 Cloves (Laung),
- 1 inch Cinnamon Stick (Dalchini),
- 1 teaspoon Whole Black Peppercorns,
- 1 teaspoon Fennel seeds (Saunf),
- 1 teaspoon Coriander (Dhania) Seeds,
- 1/4 cup Green peas (Matar) - steamed,
- 1/4 cup Mint Leaves (Pudina) - finely chopped
Instructions
To start making the Vegetable Pulao, first prep all the fixing like hack the vegetables and get every one of the fixings estimated and keep it convenient. Douse the Kohinoor Super Basmati Rice for 30 minutes. The initial step is to meal and drudgery every one of the elements for flavor powder.
Heat a little skillet over medium intensity. Add the entire flavors including cloves, cinnamon stick, entire dark peppercorns, fennel seeds, coriander seeds and dish for a few minutes until you smell the fragrances and the flavors are get a cooked variety.
Once finished, permit the flavor to cool and afterward mix into a fine zest powder utilizing a blender. Keep aside.The following stage is the make the pulao in one single pot. Heat 2 tablespoons of ghee in an enormous pan over medium intensity. Add the ginger garlic, onion and green chilies. Saute until the onions relax.
When the onions mellow, add carrot, green beans, potatoes, narrows leaf, turmeric powder, red stew powder and newly ground flavor powder. Mix well to consolidate. Add the washed Kohinoor Super Basmati rice, salt and 2 cups of water. Carry the rice to a thundering bubble.
When it comes to a thundering bubble, turn the intensity to low, cover the container and cook the rice until everything the water is retained and switch off the intensity. Permit the vegetable pulao to rest for 10 minutes. Following 10 minutes mix in the mint leaves and the green peas and serve. Serve the Vegetable Pulao alongside Tomato Onion Raita and Vegetable Kurma for lunch or supper.
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