Allahabad ki Tehri (Vegetable Pulao)
Created by dienia b on April 17, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 90m
- Recipe #18521
Ingredients
- 3.38 ounces oil (mustard oil, 100ml)
- Cinnamon (2 sticks)
- 2 bay leaves
- 4 brown cardamoms
- 8 green cardamoms
- 8 to 10 black peppercorns
- 8 cloves
- 2 whole (16 ounces) yellow onions (chopped)
- 1.76 ounces fresh garlic (50 grams, chopped)
- 1.76 ounces fresh gingerroot (50 grams, chopped)
- 3 to 4 green chillies, chopped
- 2 tablespoons cumin seeds (ground)
- 2 tablespoons coriander seeds (ground)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Asafoetida (1/2 teaspoon dissolved in water, heeng)
- 5 boiled (2 pounds) potatoes, chopped
- 3 whole (9 ounces) carrots, chopped
- 3.52 ounces green string beans (chopped, 100 grams)
- 3.52 ounces cauliflower (chopped, 100 grams)
- Salt to taste
- Curd (200 grams)
- 2 1/2 cups basmati (14 1/2 ounces) dry rice
- 6 cups vegetable stock
- 1.69 ounce ghee (50ml)
- Fresh coriander (bunch)
- 1 lime
How to Make
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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.
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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.
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Step 3: Into the masala base, add boiled potatoes, chopped carrots, chopped green beans and cauliflower.
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Step 4: Add salt as per taste. Cover and let it simmer for 15 minutes till the vegetables are about 75 percent cooked.
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Step 5: Add in the curd and stir well to mix.
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Step 6: Next, add in the pre-washed basmati rice and stir till the rice is evenly coated with the base.
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Step 7: Add in the vegetable stock, cover and let simmer over a slow flame till the rice is cooked.
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Step 8: Garnish with a drizzle of ghee, a sprinkle of fresh coriander and some lime juice.
Nutritional Facts
- 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