Cumin flavored vegetable Pulao is one of the most popular dishes to be served in Indian Dining. Vegetable Pulao cooked using premium quality super Basmati Rice is certainly a tempting inclusion in the menu with its sweet smelling aroma and mouthwatering taste. Vegetable Pulao is one of the most preferable Indian Basmati Rice Receips.
Wash DUNAR Basmati Rice in plenty of water and then soak it in water for half an hour.Wash and chop spinach.Thaw frozen corn kernels till they are soft.Peel, wash, and finely chop ginger and garlic. Wash green chilies, remove stem and then slit them into two.Heat oil in a non-stick pan, add cumin seeds and when they start to change color, add bay leaf, cloves, pepper corns, green cardamom, black cardamom, cinnamon and mace. Stir fry briefly.Add chopped ginger, garlic and slit green chiliesCook on medium heat for a minute.Add Corn Kernels and continue cooking for two to three minutes. Drain and add DUNAR Basmati Rice, stir gently for about a minute.Add two and a half cup of water, add salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat stirring gently, but continuously.When water is almost absorbed, add lemon juice and lower the heat.
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The DUNAR Basmati Rice, which has a unique nutty flavor, is used in cooking a wide variety of rice dishes. Navratan Pulao with its aromatic flavor and mouthwatering taste is a royal dish, which is heavily garnished with cashew nuts, almonds and sultanas.
Wash and soak DUNAR Basmati Rice for 20 minutes.Heat the ghee, add the onions, garlic and fry till done.Add salt, green chilies, cumin seeds and ginger till done.Add DUNAR Basmati Rice, water and cook till tender.Divide the cooked DUNAR Basmati Rice into three equal parts.In the I Part, add Green Food Color, peas, coriander leaves and mix.In the II Part, add Red Food Color and diced tomatoes and mix.In the III Part, add only chopped egg white or fried paneer cubes.Set them in a dish keeping three separate heaps. Garnish with cashew nuts, almonds, sultanas (The arrangement can be varied by making three different layers of one color each).
Ingredients:
4 cups of cooked (cold) rice2 spring onions, finely choppedfistful of chopped capsicum1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts3/4 tbsp vinegarfine black pepper pwd as requiredsalt to taste1 1/2 tbsps sesame oil or peanut oil
Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.3 Add salt and pepper pwd combine. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.4 Add vinegar and toss all the contents on high heat for a 30 secs. Turn off flame. Garnish with chopped spring onion greens and serve hot.
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In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
