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Mixed Vegetable Pulao (Sabzi Pulao)
(by daani
from Karachi)
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3104
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Ingredients:
• 8 oz. Patna or Basmati Rice
• ¾ pint (U.S 2 Cups) Water, Salted
• 2 Large Onions
• 4 oz Carrots
• 1 Small aborigine
• 1 green pepper
• 2 ripe tomatoes
• 8 oz. cauliflower
• Oil for shallow frying
• 6 oz. Shelled peas
• ¼ teaspoon garam masala
• ¼ teaspoon saffron, Crushed
• ¼ teaspoon chili powder
• 4 Cloves
• 1-inch Piece cinnamon
• Salt to taste
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Method:
Wash the rice thoroughly under cold running water until the water runs clear. Cover the rice with the water and par-boil. Drain and set aside. Slice the onions, Carrots, aubergine and green pepper; quarter the tomatoes and simmer on a low heat for 15minutes. Add the aubergine, green pepper, tomatoes, Cauliflower, garam masala, Saffron, chilli powder, cloves & cinnamon. Simmer for another 15 minutes or until all the vegetable are cooked. Season with salt. Using a large casserole dish cover the bottom with half the cooked vegetables, then a layer of half the rice another layer of vegetable and rice topped with a last layer of vegetables. Cover with foil and bake in a moderate oven (350 F Gas Mark 4) for 20 minutes. |
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