New Update
/sanjeev-kapoor/media/post_banners/e76961c3e9ebb20c008d4fae2cb178cd42dc04997b16c528b4e477d8bdea0470.jpg)
Main Ingredients | Cooked rice, Red capsicum |
Cuisine | Indian |
Course | Rice |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Instant Veg Pulao with Onion Bhajia
- 2 cups Cooked rice
- 1/2 medium Red capsicum
- 5-6 Button mushrooms
- 1/4 cup Boiled corn kernels
- 2 tablespoons Shelled green peas
- 2 medium Onions
- 1 teaspoon Red chilli powder
- to taste Salt
- Oil 2 tbsps + for deep-frying
- 1 tablespoon Green chillies finely chopped
- 1 teaspoon Ginger-garlic paste
- 1 tablespoon Gram flour (besan)
- 1 tablespoon Refined flour (maida)
- Chaat masala for sprinkling
Method
- Slice onions and put into a bowl, add red chilli powder and salt and mix well. Set aside for 10-15 minutes.
- Roughly chop capsicum. Slice mushrooms.
- Heat oil in a non-stick pan, add mushrooms and sauté for half a minute.
- Heat sufficient oil in a kadai.
- Add corn kernels, green peas, capsicum and salt to the pan and mix well. Add rice and green chillies and mix well. Cook for 3-4 minutes.
- Add ginger-garlic paste to the onions, add gram flour and refined flour and mix well. Drop small portions of onion mixture into hot oil and deep-fry till crisp and brown on all the sides. Drain on absorbent paper.
- Transfer the pulao on a serving plate, top with onion bhajia, sprinkle chaat masala over it and serve hot.
Nutrition Info
Calories | 1277 |
Carbohydrates | 158.3 |
Protein | 18.9 |
Fat | 62.7 |
Advertisment