Wednesday, February 22, 2012

Vegetable Pilaw

 Vegetable Pilaw
People of the Indian sub continent like this dish so much. This dish is delicious, aromatic and presentable. Best with gravy beef curry.

Potato cube 2 cups
Carrot cube 2 cups
Green peas 1 cup
Cauliflower 1 small
Scented rice 4 cups
Vegetable oil or ghee ¾ cup
Onion sliced ½ cup
Garlic pod 8-10 pieces
Ginger paste 2 tea spoon
Hot Spices (cardamom, cinnamon and clove) 4 pieces each
Bay leaf 2 pieces
Green chili 6-8 pieces
Salt to taste
Warm water 8 cups

Cooking Methods:

Take potato, carrot, cauliflower and green peas in a cooking pan, add small amount water and half boil covering the pan. Make the onion deep fry with oil and keep this for final decoration. Add oil/ ghee in the pan heat slightly then add hot spices and bay leaf, stir slowly, add rice and stir continuously for 5 minutes. Prepare a mixture in a mug by adding ginger paste, salt, sugar, milk powder and little water. Add hot water to rice, add garlic pods, all half boiled vegetables and the mixture in mug, and keep on high heat until the water and rice reach the same layer. Add green chilies; keep the pan covering on very low heat for about 25 minutes. 8 servings. 

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