How to make Mixed Vegetable And Tomato Pulao -
A fragrant no oil presentation of rice, spices and veggies.A fragrant no oil presentation of rice, spices and veggies. An aromatic, flavorful and healthy meal perfect to pack for lunch box.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Mixed Vegetables (मिक्स्ड वेजिटेबल्ज़), Carrot (गाजर)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Yakhni Pulao Lemon and Pumpkin Rice Chingri Macher Pulao Ginger and Pepper Fried Rice
Mixed Vegetable And Tomato Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mixed Vegetable And Tomato Pulao Recipe
Mixed Vegetables 1 1/2 cups
Carrot 1/2 inch diamonds 1 medium
French beans 1/2 inch diamonds 7-8
Cauliflower separated into florets 1/4 small
Tomatoes chopped 2 medium
Cumin seeds 1/2 teaspoon
Black cardamoms 2
Bay leaf 1
Cinnamon 2 inch stick
Black peppercorns crushed 7-8
Madras onions peeled and halved 7-8
Ginger chopped 1 inch piece
Salt to taste
Garam masala powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander leaves chopped 3 tablespoons
Lemon juice 1 tablespoon
Method
Step 1
Soak rice in three cups of water for half an hour. Drain and set aside. Heat a deep non-stick pan. Add cumin seeds, black cardamoms, bay leaf, cinnamon, black peppercorns and roast till a nice aroma is given out.
Step 2
Add madras onions, ginger and roast for a while. Add tomatoes and mix. Add vegetables and salt and mix. Cook for two to three minutes. Add rice and three cups of water and stir.
Step 3
Bring to a boil and add carrot, French beans, cauliflower, rice, crushed peppercorns, red chilli powder, garam masala powder and stir gently continuously for three to four minutes.
Step 4
Adjust salt. Cover and cook on low heat till done. Add lemon juice and mix.
Step 5
Serve hot garnished with chopped coriander leaves.
Nutrition Info
Calories : 292 Kcal
Carbohydrates : 53 gm
Protein : 12.7 gm
Fat : 3 gm
Other : Fiber- 25.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
