Ingredient |
|
| Clarified butter (ghee) | 2 table spoons |
| Green Chilli slit (hari mirch) | 2 |
| Ginger grated ( adrakh ) | 1 piece |
| Onions chopped(pyāja) | 2 medium |
| Cup Basmati rice (bāsamatī cāvala) | 1 cup |
| Green peas (matar) | 1/2 cup |
| Cauliflower (gobhi) chopped | 1 cup |
| French beans (phaliya) | ½ cup |
| Cinnamon stick ( dalchini) | 1” |
| Cumin (jeera) powder | ½ tea spoon |
| Black pepper (kali mirch) | 4-5 pieces |
| Cumin seeds (jeera) | ½ tea spoon |
| Turmeric powder | ½ tea spoon |
| Red Chilli powder | ½ tea spoon |
| Water | 2 cup |
| Salt | to taste |
| Coriander leaves | for garnish |
Method
- 1. Melt ghee in a microwave-safe large deep bowl on high (100%) power for about 30 seconds.
- 2. Add cumin seeds, cinnamon, black pepper and cloves and cook it for 30 seconds.
- 3. Add green chilli, ginger and onions. Microwave covered on high (100%) power for about 3 -4 minutes or till the onions are transparent.
- 4. Add green peas, cauliflower and cook it in 100 % power for 2-3 minutes. Add turmeric, red chilli and cumin powder and cook it for 1 more minute.
- 5. Add the rice, water and salt. Mix well. Microwave uncovered on high (100%) power for about 10 minutes or till all water evaporates and the rice grains are tender but firm.
- 6. Now cover it and again cook it for one minutes on 100% power.
- 7. Separate the rice grains with a fork lightly to fluff them up.
- 8. Serve "Vegetable Pulao" with curd.
- Recipe Type : Microwave cooking, Microwave Oven Cooking
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