Mixed Vegetable Pulao

1
SUSMITA 150

"This is a great one-dish meal and is great for a quick weekday dinner. I serve this pulao with some simple onion and tomato raita."
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Ingredients

45 m servings 485 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 93.4g
  • 30%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. Add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.
  2. Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Stir gently before serving.

Reviews

1

pretty good!