Sabz Anda Pulao

Ingredients list for Sabz Anda Pulao

• 1 1/2 cups Eggs
• 3-4 medium Basmati Rice chopped
• 2 small Carrots cubed
• 1/2 cup Green peas shelled
• 1/4 medium Cauliflower
• 10-12 French beans 1 inch pieces
• 2 Eggs beaten
• to taste Salt
• 4 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 3-4 Green cardamoms
• 3-4 Black cardamoms
• 1 inch stick Cinnamon
• 4-6 Cloves
• 2 medium Onions sliced

Method

1. Soak rice in four cups of water for an hour. Drain and keep aside. Heat three tablespoons ghee in a thick-bottomed pan, add cumin seeds, green cardamoms, black cardamoms, cinnamon and cloves.
2. Once they start to crackle, add sliced onions and fry till onions become translucent. Add chopped tomatoes and cook till fat separates.
3. Add salt and three and half cups of water and bring to a boil. Add carrots and cook for five minutes. Add rice. Once it starts to boil add green peas, cauliflower florets and French beans. Reduce heat and cover pan. Cook till rice is completely done. When rice is cooked, uncover pan, and lightly stir with a spatula so as to ensure that no lumps are formed.
4. Heat remaining ghee in a frying pan and cook beaten eggs to make an omelette. Cut into long strips and garnish the pulao just before serving. Serve hot.

Nutrition Info