Vegetable pullao Recipes

How to Prepare / Make / Cook - Vegetable pullao ?

2 cups Delhi rice. 2 medium tomatoes, peeled and diced 50 grams each of shelled peas, cauliflower, carrots, French beans and potatoes. 4 cloves ½ inch piece cinnamon stick, broken into bits. 1 bay leaf, crumpled. 8 peppercorns. 1 tblsp. Seeds of big black cardamoms. 25 grams each of almonds, cashewnuts, pistachio nuts and raisins. 1 medium onion. Sliced and fried till crisp and golden. Salt to taste. ½ tsp. Essence of saffron. Pieces of fried paneer.

Dice the potatoes. Cut the carrots into thin long sticks. Break the cauliflower into flowerets. Shred the French beans. Heat 2 tblsps. Ghee and put in the whole spices, mix nicely, then put in the tomatoes and cook till the ghee floats to the top, put in all the vegetables and salt. Cover tightly and cook the vegetables in their own juice until almost gender. Stir in the rice and pour in 4 cups hot water. Mix nicely and bring slowly to a rolling boil, reduce the heat and cook the rice until almost done and then put in the paneer and essence. Continue cooking on a very low fire till the rice is done and no moisture is left. Remove and put in a serving plate. Garnish with fried nuts and raisins and fried onion rings.

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