How to make Vedanayagam Shastika - Vegetable pulao.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), French beans (फ्रेंच बीन्स)
Cuisine : Kerala
Course : Rice
For more recipes related to Vedanayagam Shastika checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Keema Pulao, Khara (Moong Dal) Pongal, Jasmine Rice, Bohri Khichdi.
Vedanayagam Shastika Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vedanayagam Shastika Recipe
Basmati rice 2 cups
French beans 10-15
Cauliflower 10 florets
Mushrooms 10-15
Carrot 1 medium
Onions 2 medium
Green peas 1/4 cup
Fresh coriander leaves a few sprigs
Cloves 6
Cinnamon 1 inch sticks
Ghee 3 tablespoons
Green cardamoms 6
Cumin seeds 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Method
Step 1
Wash rice well and drain. String, wash and chop French beans. Wash and drain cauliflower florets.
Step 2
Wash and halve mushrooms. Peel, wash and cut carrot into half centimeter cubes. Peel, wash and slice onion. Wash and drain green peas. Clean, wash and chop coriander leaves. Crush cloves and cinnamon stick. Heat ghee in a thick bottom pan and fry green cardamoms, crushed cloves and cinnamon until the aroma comes out.
Step 3
Then add sliced onion and cumin seeds, sauté till the onions become golden. Mix in red chilli powder.
Step 4
Stir in prepared vegetables and cook for about five minutes over a low heat. Add soaked rice, sauté well.
Step 5
Add four cups of water and salt to taste. Cover with tight fitting lid, increase heat and bring to a boil.
Step 6
Lower heat and simmer till rice and vegetables are tender.
Step 7
Transfer pan on to a griddle and reduce heat and cook for around twenty minutes.
Step 8
Serve hot garnished with chopped coriander leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
