Vegetable Pullao - Reejhsinghani

Course : Curry
Serves: 1
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450 grams rice
2 cups coconut milk
115 grams moong dal
1 bunch coriander leaves
1 piece ginger -- (1 inch)
4 medium red chiles
4 medium green chiles
4 cloves flakes garlic
1 tablespoon garam masala
1/2 teaspoon turmeric powder
115 grams onions -- cut into thin rings
1 dash essence of saffron
1/2 medium half a lime -- juice of
450 grams mixed vegetables - cauliflower -- carrots, peas, potatoes, french beans, etc.
1 teaspoon salt -- to taste
250 grams 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.

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