Vegetable Pullao - 2

Course : Curry
Source:
Serves: 1
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Ingredients:

1 cup rice
1 1/2 cups water
1 cup vegetables
1 stick cinnamon -- (1/2 inch)
2 whole cloves
2 whole cardamoms
1 1/4 teaspoons salt
1/8 teaspoon turmeric powder
1 teaspoon dhania powder
2 medium chiles -- (or)
1/4 teaspoon chile powder
16 ounces canned tomatoes
1/2 cup coconut
1 bunch coriander leaves
4 cloves garlic -- made into a paste
1 piece ginger -- (1/2 inch)
2 tablespoons butter
1 medium Onion -- cut lengthwise
 

Preparation / Directions:

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 chiles 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.


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