Hara Bhara Subz Pulao, zero-oil rice delicacy made using lots of fibre rich veggies and vitamin A rich coriander!
Recipe Link : http://www.tarladalal.com/Hara-Bhara-...
Recipe Link : http://www.tarladalal.com/Hara-Bhara-...
Subscribe : http://goo.gl/omhUio
Tarla Dalal App: http://www.tarladalal.com/free-recipe...
Facebook: http://www.facebook.com/pages/TarlaDa...
YouTube Channel: http://www.youtube.com/user/TarlaDala...
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/1078836208487...
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/
Facebook: http://www.facebook.com/pages/TarlaDa...
YouTube Channel: http://www.youtube.com/user/TarlaDala...
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/1078836208487...
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/
Hara Bhara Subz Pulao
A medley of veggies add colour and flavour to this hot and spicy dish. Brown rice is a storehouse of various nutrients like carbohydrates, protein, vitamin A, iron etc. and when combined with veggies it makes a wholesome fibre rich meal. I am sure you will not miss the traditional fat-laden vegetable pulao once you taste this delicacy.
Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 4.
Ingredients
¼ cup finely chopped onions
½ cup sliced potatoes
½ cup green peas
1 cup cauliflower florets
1¼ cups brown rice, soaked and drained
2 cloves (laung / lavang)
50 mm (2") piece of cinnamon (dalchini)
2 cardamom (elaichi)
2 bayleaves (tejpatta)
Salt to taste
¼ cup finely chopped onions
½ cup sliced potatoes
½ cup green peas
1 cup cauliflower florets
1¼ cups brown rice, soaked and drained
2 cloves (laung / lavang)
50 mm (2") piece of cinnamon (dalchini)
2 cardamom (elaichi)
2 bayleaves (tejpatta)
Salt to taste
For the green paste
2 cups chopped coriander (dhania)
¼ cup mint leaves (phudina)
1 tbsp freshly grated coconut
1 tbsp beaten rice (poha)
2 green chillies, roughly chopped
1 tsp cumin seeds (jeera)
2 tsp lemon juice
Salt to taste
2 cups chopped coriander (dhania)
¼ cup mint leaves (phudina)
1 tbsp freshly grated coconut
1 tbsp beaten rice (poha)
2 green chillies, roughly chopped
1 tsp cumin seeds (jeera)
2 tsp lemon juice
Salt to taste
For the garnish
1 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped coriander (dhania)
For the green paste
Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.
Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside.
How to proceed
1. Heat a pressure cooker on a high flame till it is hot.
2. Add the cloves, cinnamon, cardamom and bayleaves and dry roast on a slow flame for a few seconds.
3. Add the onions and dry roast on a slow flame for 30 seconds.
4. Add the potatoes, green peas, cauliflower, green paste, brown rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add 3 cups of hot water, mix well and pressure cook for 3 whistles.
6. Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.
1. Heat a pressure cooker on a high flame till it is hot.
2. Add the cloves, cinnamon, cardamom and bayleaves and dry roast on a slow flame for a few seconds.
3. Add the onions and dry roast on a slow flame for 30 seconds.
4. Add the potatoes, green peas, cauliflower, green paste, brown rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add 3 cups of hot water, mix well and pressure cook for 3 whistles.
6. Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.
No comments:
Post a Comment