Indian
Indian - South Indian Classics
Vegetable Pulao
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 cup sona masoori rice
- • 1/2 cup toor dal
- • 1 1/2 cups mixed vegetables (carrot, beans, peas), chopped
- • 2 tbsp bisi bele bath powder
- • 1 lemon-sized ball of tamarind (about 15g)
- • 2 tbsp ghee
- • 1 sprig curry leaves
- • 2 tbsp cashews
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the rice and toor dal with the salt and 4 cups water until soft and mushy.
2
Phase 2
Boil the mixed vegetables until just tender.
3
Phase 3
Combine the cooked dal-rice, vegetables, bisi bele bath powder, and tamarind extract in a pot; add water and simmer until thick and the flavours meld.
4
Phase 4
Heat the ghee, fry the cashews until golden, and add the curry leaves.
5
Phase 5
Pour the tempering over the bisi bele bath, mix well, and serve hot.