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.
| Spinach |
2 medium sized bundles |
| Ginger |
1 one inch knob |
| Green Cardamom |
2 cardamom |
| Garlic |
4-6 cloves |
| Green chilies |
2-3 |
| Oil |
1 ½ tea spoon |
| Cumin Seeds |
1 tea spoon |
| Bay leaf |
1 |
| Cloves |
2 |
| Pepper corns |
5 |
| Frozen Corn kernels |
¾ cup |
| Black cardamom |
2 |
| Cinnamon |
1 inch piece |
| Lemon juice |
1 table spoon |
| Salt |
to taste |
Method of Preparation :
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Amoli International Basmati Rice in plenty of water and then soak it in water for half an hour.
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Wash and chop spinach.
-
Thaw frozen corn kernels till they are soft.
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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 chilies
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Cook on medium heat for a minute.
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Add Corn Kernels and continue cooking for two to three minutes. Drain and add Shrilalmahal 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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Cover the pan and continue cooking for about five to seven minutes or till the rice is completely
cooked.
Nutritious Pulao
The nutritional value of Soya chunks and a variety of vegetables put in this Pulao, promotes healthy
eating. The sweet fragrance, rich color, texture, aroma and exotic taste of Shrilalmahal rice would
surely make cooking and dining a pleasure.
| Ginger |
1 inch knob |
| Tomatoes |
2 Medium Size |
| Onion |
1 Medium Size |
| Fresh Coriander Leaves |
¼ cup |
| Soya Chunks |
1 ½ cups |
| Cumin Seeds |
1 tea spoon |
| Coriander Powder |
2 tea spoon |
| Red Chili Powder |
1 tea spoon |
| Turmeric Powder |
1 tea spoon |
| Garam Masala |
1 tea spoon |
| Salt |
to taste |
Method of Preparation
-
Amoli International Basmati Rice in plenty of water and then soak it in water for half an hour.
-
Peel and chop onion and ginger.
-
Wash and chop tomatoes.
-
Clean, wash and finely chop fresh coriander leaves.
-
Soak Soya Chunks in hike-warm water for fifteen minutes and squeeze to remove excess water and cut
each piece into two.
-
Heat oil in a thick-bottomed pan, add cumin seeds and let them crackle.
-
Add chopped onion and sauté for two minutes. Cook on medium heat, stirring continuously till onions
turn brown.
-
Add coriander powder, turmeric powder, and red chili powder and chopped tomatoes and continue cooking
on medium heat for three to four minutes or until tomatoes are cooked.
-
Add Soya Chunks, Shrilalmahal Basmati Rice and chopped fresh coriander leaves and stir gently for a
minute. Stir in three cups of water, Garam Masala Powder salt to taste and bring it to a boil.
-
Reduce the heat, cover the pan and simmer till all the water has been absorbed and rice is cooked.
Serve hot
Navrattan Pulao
The Amoli 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.
| Green Food Color |
6 drops dissolved in 1 tea spoon water |
| Red Food Color |
4 drops dissolved in 1 tea spoon water |
| Peas |
60 gram, boiled |
| Egg |
White portion 60 grams, boiled and chopped |
| Tomatoes |
60 grams, diced |
| Cumin Seeds |
½ tea spoon |
| Green Chillies |
2 Fine Chopped |
| Coriander Leaves |
1 tea spoon |
| Cinnamon |
1 stick |
| Cloves |
6 |
| Green Cardamoms |
4 |
| Ginger |
15 grams |
| Garlic |
6 Cloves |
| Onions |
60 grams, Sliced |
| Ghee |
60 grams |
| Water |
450 ml |
| Salt |
to taste |
Method of Preparation
-
Amoli International Basmati Rice in plenty of water and then soak it in water for 20 minutes.
-
Heat the ghee, add the onions, garlic and fry till done.
-
Add salt, green chilies, cumin seeds and ginger till done.
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Add Amoli Basmati Rice, water and cook till tender.
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Divide the cooked Basmati Rice into three equal parts.
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In the I Part, add Green Food Color, peas, coriander leaves and mix.
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In the II Part, add Red Food Color and diced tomatoes and mix.
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In the III Part, add only chopped egg white or fried paneer cubes.
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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).
