Vegetable Pullao - 3

Course : Curry
Serves: 1
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4 cups rice
2 cups coconut milk
1 cup moong dal
1 Bunch coriander leaves
1 piece ginger
4 medium red chiles
4 medium green chiles
4 clove flakes garlic
1 tablespoon garam masala
1/2 teaspoon turmeric powder
1 cup onions -- cut into thin rings
1 dash saffron
1/2 medium lime -- juice of
4 cups mixed vegetables - cauliflower -- carrots, peas, potatoes, French beans etc
1 teaspoon salt to taste
1 cup fried cashew nuts
1 small coconut

Preparation / Directions:

Cut Vegetables into bite-sized pieces. Wash and soak the rice and dal for 1 hour. Drain and half boil both of them separately. Drain and set aside. Fry the onion rings until golden. Grind ginger, chiles, coriander and garlic to a paste. Heat 3tbs ghee or cooking oil and fry all the uncooked vegetables for 5 minutes. Add the ground paste, garam masala, turmeric and salt. Cover tightly and leave until the vegetables are half cooked. Blend coconut milk, lime juice and a little saffron essence. Fry the coconut to a golden color and slice finely. Take a large greased vessel and arrange rice, dal, onions and vegetables in layers. Start and finish with a layer of rice. Pour coconut milk over the top. Cover tightly and cook over a very low flame until the rice is tender and dry. This can also be done in a slow oven. Serve decorated with cashew nuts, fried coconut, strips of raw tomato and coriander leaves. From "Vegetarian Wonders from Gujarat" by Aroona Reejhsinghani

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