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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my favorite vegetable pulao and you can use just nearly ANY vegetables! I use basmati rice, but jasmine is more nutritious. Ingredients:
1 cup basmati rice |
1 cup mixed vegetables, chopped |
1/4 cup red bell pepper, chopped |
1/2 cup potato, cubed |
3 cinnamon sticks |
4 cloves |
4 cardamom pods |
2 curry leaves |
4 tablespoons ghee |
salt |
1/2 tablespoon ginger, grated |
1 teaspoon jalapeno, chopped |
2 cups boiling water |
Directions:
1. Wash rice and drain.
2. Heat ghee in a heavy-bottomed pot.
3. Add cinnamon, cloves and cardamom.
4. When they crackle, add rice.
5. Stir 1 minute.
6. Add curry leaves, ginger, jalapeno, salt, potatoes and vegetables.
7. Mix well.
8. Add boiling water.
9. Cover and cook over low heat until water is absorbed and rice is cooked.
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