HYDERABADI VEGETABLE PULAO | HYDERABADI VEG PULAO | VEGETABLE PULAO

Hyderabadi Vegetable Pulao | Hyderabadi Veg Pulao | Vegetable Pulao | Vegetable Pulao Made Easy | Vegetable Pulao Hyderabadi Style

Ingredients:

– Basmati Rice- 500 grams
– Beans, cut into 1” pieces – 1 cup
– Carrots, cut into 1” pieces – 1 cup
– Cauliflower florets- 1 cup
– Potato, big cubes- 1 cup
– Green peas – 1/2 cup
– Bread squares, fried- 10 – 12 squares
– Onions, sliced fine- 4 medium
– Coriander leaves, chopped- 1 cup
– Mint leaves- 1 cup ( half of it roughly chopped)
– Green chillies, slit at the top- 5-6 nos.
– Ginger Garlic paste- 3 tsp
– Coriander powder- 2 tsp
– Garam Masala Powder- 1 tsp
– Whole Garam Masala: Green cardamom- 5; Cloves- 6; Cinnamon sticks- 2
– Cashew nuts, halved & fried – 10
– Oil – 3 tbsp & Ghee – 1 tsp
– Salt – to taste
– Coconut milk – 300 ml & Water – 600 ml (Total 900 ml liquid for 500 grams Basmati Rice)

Preparation:

– Wash & soak the Basmati Rice for 30 mins
– Fry the sliced onions till golden brown to make birista. Remove & allow it to cool.
– Slice the bread slices into squares, fry in oil & remove.
– Chop the coriander & mint leaves, slightly slit the green chillies.
– Fry the cashew nut halves, remove from oil & set aside.
– Prepare 300 ml coconut milk or use store bought ready coconut milk.

Process:

– Take a flat bottom deep pan & heat 3 tbsp oil + 1 tsp ghee.
– When hot, add the whole Garam Masala. Allow it to splutter.
– Add the ginger garlic paste & fry for around 2 mins till the raw smell is gone.
– Now add the Coriander powder, add 1 tbsp of water & mix well . Fry on medium heat for a minute.
– Add the mint leaves & continue to fry for a minute.
– Add all the vegetables & a teaspoon of salt. Mix it well.
– Continue to fry on high heat for around 5 mins till the vegetables are sautéed & coated with masala.
– Now add the liquid- 300 ml coconut milk & 600 ml water (total 900 ml liquid to be added for 500 gm of Basmati rice).
– Give the liquid & vegetables a stir & add these to the water- chopped mint & coriander leaves, slit green chillies, Garam Masala powder and Salt to taste.
– Keep the heat on high till the water comes to a boil.
– Once the water starts boiling, add the rice, give it a good stir along with the vegetables, cover with a lid.
– Cook on medium heat/ flame for around 10 mins. Some water should remain in the rice at this time.
– Now add half of the fried onion (birista), turn the rice carefully so that it doesn’t break.
– Cover & cook again on low heat till all water evaporates from the rice.
– Now add the fried bread squares. Again turn the rice carefully to mix the fried bread.
– Add the rest of the fried onion (birista) & cashewnuts.
– Let it rest for 15 – 20 mins with the lid covered.
– Serve with raita.

#hyderabadivegetablepulao #hyderabadivegpulao #spiceeatsrecipes

Music: https://www.bensound.com/royalty-free-music