This original Tarla Dalal recipe can be viewed for free

Corn and Vegetable Pullav


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A moderately spiced pullav.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients

Method
  1. Boil the rice. Each grain of the cooked rice shohuld be separate.
  2. Deep fry the cashewnuts in ghee to a golden brown colour and keep aside.
  3. Deep fry the sliced onions in ghee until golden brown.
  4. Heat 2 tablespoons of ghee in a vessel and fry the chopped onion for a little time.
  5. Add the bay leaves, cinnamon, cloves and fry again.
  6. Add the paste and fry again.
  7. Add the rice, corn, vegetables, half of the fried onions and salt.
  8. Mix well and cook for a few minutes.
  9. Serve hot garnished with the chopped coriander, fried cashewnuts and the remaining fried onions.
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