*  Exported from  MasterCook  *

                          Mixed Vegetable Pulao

Recipe By     : 
Serving Size  : 4    Preparation Time :0:40
Categories    : Femina                           Femina4
                Vegetable Medley

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25      grams         ghee or unsalted butter
   1                    onion -- sliced fine (30 g.)
   2                    flakes -- (4 g.) garlic,
                        -- chopped fine
     1/4  teaspoon      turmeric powder -- (1 g.)
 125      grams         cauliflower -- cut into
                        -- flowerettes
   1      small         green pepper -- cut into 2.5 cm.
                        -- long strips (25 g.)
  50      grams         carrots -- scraped and sliced
                        -- fine
 140      grams         basmati rice -- washed and soaked
                        -- in cold water for
                        -- 30 minutes and
                        -- drained
  25      grams         frozen green peas or fresh green peas -- boiled
until almost
                        -- tender
  25      grams         frozen sweet corn
                        salt to taste
 290      milliliters   water
                        ***GRIND TO A FINE PASTE***
     1/2  teaspoon      black cumin seeds or caraway seeds -- (2 g.)
     1/2  teaspoon      coriander seeds -- (2 g.)
   3                    black peppercorns
   1                    bay leaf
   1                    red chilli
   2 1/2  cm            cinnamon -- broken up
   3                    green cardamoms

MELT the ghee or butter over medium heat and fry the onion and garlic
for eight minutes or until golden brown.  Add the ground spices and the 
turmeric powder.  Fry for two minutes over low heat, stirring requently.  
Add the cauliflower (or mushrooms), green pepper and carrots, stir-fry
for two to three minutes.  Add the rice and fry for a further two to
three minutes, stirring constantly.  Add the green peas, sweet corn and
salt, and fry well.  Add the water and bring to the boil.  Cover the pan
and simmer until all the water has been absorbed (for 12 to 15 minutes).  
Other types of long grain rice will take longer to cook.  Do not lift
the lid or stir the rice during cooking.

Remove the pan from the heat, uncover and allow the steam to escape for 
two minutes.  Do not stir the rice immediately after cooking.  Cover the 
pan and keep it undisturbed for 10 minutes before serving.  For a 
variation, substitute the cauliflower with 125 g.  button mushrooms, 
halved or quartered.  Serve with barrah kababs, tandoori chicken,
nargisi kababs and a raita or chutney.

Converted by MC_Buster.



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NOTES : (Vegetable lovers will adore this pulao, the rice and the 
       vegetables are cooked together with a selection of spices and 
       their individual flavours blend beautifully.)