How to make Panchranga Pulao -
Delicious pulao prepared using basmati rice and vegetables.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati Rice (बासमती चावल), Carrots (गाजर)
Cuisine : Indian
Course : Rice
For more recipes related to Panchranga Pulao checkout Vegetable Hyderabadi Biryani, Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani . You can also find more Rice recipes like Thai Fried Rice with Pineapple Angoori Pulao Malabari Coconut Rice Gajar Tamatar Pulao
Panchranga Pulao 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 : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Panchranga Pulao Recipe
Basmati Rice 1 1/2 cups
Carrots diced 1 medium
French beans diced 6-8
Cauliflower 1/2 medium
Green peas,shelled 1/4 cup
Green capsicum deseeded 1/2 inch pieces 1 medium
Pure ghee 3 tablespoons
Cinnamon 1 inch stick
Green cardamoms 3-4
Cloves 3-4
Black peppercorns 7-8
Bay leaves 2
Cumin seeds 1 teaspoon
Onions thinly sliced 2 medium
Salt to taste
Method
Step 1
Soak rice in five cups of water for half an hour. Drain. Heat pure ghee in a thick-bottomed pan and add cinnamon, green cardamoms, cloves, peppercorns, bay leaves and cumin seeds.
Step 2
Stir-fry briefly. Add onions and sauté for two to three minutes or till translucent. Add carrot, French beans, cauliflower and green peas and cook for a minute. Add soaked rice and stir fry for a minute. Stir in four cups of water and salt to taste.
Step 3
Bring to a boil and cook on medium heat for three to four minutes, stirring occasionally or until all the water is absorbed. Stir in capsicum, reduce heat and cook covered for six to eight minutes or till rice and vegetables are cooked. Remove from heat and allow standing time of five minutes before serving hot.
Nutrition Info
Calories : 1773 Kcal
Carbohydrates : 290.6 gm
Protein : 38.6 gm
Fat : 50.6 gm
Other : Iron- 17.5mg
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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.
