Hara Bhara Subz Pulao

by Tarla Dalal

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A medley of veggies add colour and flavour to this hot and spicy dish. Rice is a storehouse of various nutrients like carbohydrates, protein, zinc, iron etc. and when combined with veggies it makes a wholesome meal. I am sure you will not miss the traditional fat-laden vegetable pulao once you taste this delicacy.

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Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Makes 4 servings
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Ingredients

1 1/4 cups long grained rice (basmati)
1 cup cauliflower florets
1/2 cup green peas
1 cup potato slices
1/4 cup chopped onions
4 tbsp Green Paste
50 mm (2") piece of cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
2 bayleaves (tejpatta)
salt to taste
2 tbsp chopped coriander (dhania) for garnishing

Method

Put 3 cups of water to boil.
Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
Combine all the remaining ingredients including the hot water in a pressure cooker and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Separate each grain of rice lightly with a fork.
Serve hot garnished with coriander.

RECIPE SOURCE : Zero Oil Dal & Chawal