Allahabad ki Tehri (Vegetable Pulao)
Recipe: #18521
April 17, 2015
Categories: Indian, Sunday Dinner, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian Spices, Spicy, Vegetarian Dinner, more
"A one pot rice meal which originated in Uttar Pradesh, India, I'm going to need time to switch over measurements, its a beast of a recipe lol"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (1008.6 g)
- Calories 1056.9
- Total Fat - 42.9 g
- Saturated Fat - 3.9 g
- Cholesterol - 11.4 mg
- Sodium - 1197.7 mg
- Total Carbohydrate - 149.6 g
- Dietary Fiber - 18.3 g
- Sugars - 18.5 g
- Protein - 24.3 g
- Calcium - 253.8 mg
- Iron - 6.9 mg
- Vitamin C - 91 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a heavy bottomed pan, heat mustard oil and add in the cinnamon sticks, bay leaves, brown cardamom, green cardamom, peppercorn, cloves, onions, garlic, ginger and green chilly. Stir for 2-3 minutes.
Step 2
Add in the ground cumin and coriander seeds, turmeric powder, red chili powder, asafoetida water and cook the spices out for 5-6 minutes.
Step 3
Into the masala base, add boiled potatoes, chopped carrots, chopped green beans and cauliflower.
Step 4
Add salt as per taste. Cover and let it simmer for 15 minutes till the vegetables are about 75 percent cooked.
Step 5
Add in the curd and stir well to mix.
Step 6
Next, add in the pre-washed basmati rice and stir till the rice is evenly coated with the base.
Step 7
Add in the vegetable stock, cover and let simmer over a slow flame till the rice is cooked.
Step 8
Garnish with a drizzle of ghee, a sprinkle of fresh coriander and some lime juice.
Tips
No special items needed.
0 Reviews
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