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Ingredients
| basmati rice: 1 cup |
| mixed vegetables: 1 cup (chopped) |
| red bell pepper (chopped): 1/4 cup (chopped) |
| russet potatoes (diced): 1/2 cup (cubed) |
| cinnamon stick: 3 |
| whole cloves: 4 cloves |
| cardamom: 4 |
| curry leaves: 2 leaves |
| ghee: 4 Tbl |
| salt |
| ginger (minced): 1/2 Tbl (grated) |
| jalapeno peppers (minced): 1 tsp (chopped) |
| water: 2 cups (boiling) |
Vegetable Pulao
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- Wash rice and drain.
- Heat ghee in a heavy-bottomed pot.
- Add cinnamon, cloves and cardamom.
- When they crackle, add rice.
- Stir 1 minute.
- Add curry leaves, ginger, jalapeno, salt, potatoes and vegetables.
- Mix well.
- Add boiling water.
- Cover and cook over low heat until water is absorbed and rice is cooked.