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Recipe : Vegetable Pulao
By Blazie Sequiera, Mangalore


2 cups basmati rice
2 cups cubed mixed vegetables (carrot, potato, beans, cauliflower, corn)
½ cup paneer ( slightly fried in oil)
2 big onions (sliced)
2 big tomatoes ( chopped)
2-3 slices of bread ( cubed & fried in oil)
1 veg. maggie cube (optional)
½ cup oil / ghee/butter
1 “ cinnamon
5- 6 cloves
1 biryani flower (dagad phool)
¼ tsp. turmeric
4 cups hot water
Salt as per taste

For Grinding:

1 cup methi leaves ( cleaned & washed)
1 cup grated coconut
10 flakes garlic
1 “ ginger
7-8 pepper corns
5 green chillies


Wash & soak rice for about an hour. Grind the above mentioned ingredients into a smooth paste. Heat oil/ ghee in a heavy bottomed vessel. Add onions and fry until brown. Remove and set aside. In the same oil add tomatoes, cinnamon, cloves, biryani flower and sauté for a minute. Add the ground masala and fry well. Now add the vegetables and sauté for 2-3 mts. Add the strained rice and sauté for another 2 mts. Add hot water, maggie cube, salt and turmeric powder. Cook covered until rice is soft. Sprinkle 2 tbsp. of ghee on top and keep covered for 2 mts. Garnish with fried onions, paneer and fried bread cubes and sever hot with curd and pickle of your choice.

Rina, Mangalore/DXBTuesday, January 29, 2013
methi should be fresh leaves, not dried. nice dish.
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HILDA PINTO, KOWDOOR/MUMBAITuesday, January 29, 2013
1 cup methi leaves ( cleaned & washed)- methi leaves dry or green one? pl explain?
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