Panchranga Pulao

Ingredients list for Panchranga Pulao

• 1 1/2 cups Basmati Rice
• 1 medium Carrots diced
• 6-8 French beans diced
• 1/2 medium Cauliflower
• 1/4 cup Green peas,shelled
• 1 medium Green capsicum deseeded 1/2 inch pieces
• 3 tablespoons Pure ghee
• 1 inch stick Cinnamon
• 3-4 Green cardamoms
• 3-4 Cloves
• 7-8 Black peppercorns
• 2 Bay leaves
• 1 teaspoon Cumin seeds
• 2 medium Onions thinly sliced
• to taste Salt

Method

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.
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.
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