Vegetable pullav (2)

1 Servings

Ingredients

Quantity Ingredient
1 cup Rice
1½ cup Water
1 cup Vegetables
1 Cinnamon (1/2-inch) stick
2 Cloves
2 Cardamom
1¼ teaspoon Salt
⅛ teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies or 1/4 tsp powder
½ can Or 1 lb. (16 oz) Tomatoes
½ cup Coconut
1 bunch Coriander leaves
4 Cloves Garlic
1 Piece (1/2-inch) Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise

Directions

Method: Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and chilies and fry until onions turn golden brown.

Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water. Add coconut, coriander powder (Dhania powder), salt and let boil Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook.

Posted to rec.food.recipes by hz225wu@... (Micaela Pantke) on Thu, 12 Aug 93.

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