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Vegetable And Lentil Pullao


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Rich and tasty.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients



For the rice
1 cup rice (chawal)
3/4 cup toovar (arhar) dal
2 pinches of saffron (kesar) strands
3/4 cup boiled mixed vegetables
1 onion, sliced and fried
salt to taste

For the curry
1 cup curds (dahi)
1 tsp sugar
3 tbsp ghee
salt to taste

To be ground into a paste (for the curry)
1 onion
2 tbsp grated fresh coconut
8 whole dry kashmiri red chillies
25 mm. piece ginger (adrak)
4 cloves of garlic (lehsun)
3 tsp poppy seeds (khus-khus)
3 cardamoms (elaichi)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)

Other ingredients
1 tbsp ghee
1 onion, sliced and fried

For serving
 curds (dahi)

Method
  1. You can take french beans, carrots, green peas as mixed vegetables.

For the rice
  1. Boil the rice. each grain of the cooked rice should be separate. drain and cool.
  2. Cook the dal in 2 teacups of water. Cool.
  3. Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves.
  4. Mix the rice, dal, saffron, vegetables, fried onion and salt and keep aside.

For the curry
  1. Heat the ghee and fry the paste for 3 to 4 minutes.
  2. Remove from the heat and add the curds, sugar and salt.

How to proceed
  1. Put 1 tablespoon of ghee at the bottom of a large baking bowl.
  2. Spread some fried onion slices on it and make layers of rice and curry. Sprinkle the balance onion slices on top.
  3. Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes. Just before serving, turn upside down on a serving dish.
  4. Serve hot with curds.
RECIPE SOURCE : Desi KhanaBuy this cookbook
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