Wadi Vegetable Pulao | Sanjeev Kapoor Khazana

A simple and delicious Pulao recipe for a lazy afternoon lunch.

WADI VEGETABLE PULAO

Ingredients

5 spicy urad dal wadis
1½ cups basmati rice, washed and soaked
1½ tbsps oil
1 tbsp ghee
6-7 cloves,
5-6 black peppercorns
3 inch cinnamon sticks
2 bay leaves
1 medium onion, finely chopped
1 tsp ginger-green chilli paste
1 medium tomato, finely chopped
3-4 French beans, cut into diagonals
¼ medium cauliflower, cut into florets
½ medium carrot, cut into ½ inch cubes
½ tsp turmeric powder
Salt to taste
2 tbsps green peas, frozen
Chopped fresh coriander leaves for garnish
Fresh coriander sprigs for garnish


Method

1. Heat oil in a deep non-stick pan, add wadis and sauté on medium heat till golden brown. Remove and soak in warm water.
2. Heat ghee in a non-stick kadai, add cloves, black peppercorns, cinnamon, bay leaves, saute for a minute. Add 1 med onion finely chopped, saute till golden brown in colour. Add 1 tsp ginger green chilli paste, mix well. Sauté for 2-3 minutes on medium heat.Add 1 medium tomato, finely chopped. Sauté till tomatoes turn pulpy. Add beans, cauliflower florets, carrot cubes, mix well. Add 11/2 cups soaked rice and mix well. Add ½ tsp turmeric powder, salt and mix well.
3. Break and add wadis and mix well. Add 3 cups water and add 2 tbsps frozen green peas. Cover and cook for 10-12 minutes on medium heat or till the rice is cooked.
4. Serve hot garnished with chopped coriander and coriander sprigs.

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Cuisine - Indian

Course - Special Rice

Dish - Special Rice