Layered Spicy Vegetable Pulao
by Tarla Dalal
Added to 132 cookbooks
This recipe has been viewed 41331 times
A delicious preparation of rice layered with a preparation of assorted veggies and marinated capsicum in tomato ketchup, the Layered Spicy Vegetable Pulao is actually a one-dish meal in its own right. It has everything from cereals and veggies to spices and tomato ketchup too, and baking the arrangement ensures a uniform blend of flavours.
- Combine the prepared paste and capsicum in a deep bowl and mix well. Keep aside to marinate for 15 minutes.
- Heat 2 tbsp of oil in a broad non-stick pan, add the sugar and cook till the sugar melts.
- Add the cinnamon and cloves and sauté on a medium flame for a few seconds.
- Add the rice, salt and 1½ cups of water, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally.
- When the rice is cooked, transfer to a big plate and allow it to cool slightly.
- Add 2 tbsp of tomato ketchup and ½ tsp of chilli sauce and mix well. Divide the rice into 2 equal portions and keep aside.
- Heat the remaining 1 tbsp of oil in another broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Combine the marinated capsicum, mixed boiled vegetables, the remaining 4 tbsp of tomato ketchup and remaining 1½ tsp of chilli sauce, sautéed onions and salt in a deep bowl and mixwell. Keep aside.
- Grease a baking dish with a little oil, put 1 portion of rice in it and spread it evenly.
- Put the mixed vegetable mixture over it and spread it evenly.
- Put the 2nd portion of the rice over it and spread it evenly.
- Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Serve immediately.
Nutrient values (Abbrv) per serving
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