Sunday, 5 January 2014

Amratsari Vegetable Pulav Recipe - Punjabi Traditional Food | Punjabi Vegetarian Recipes

Punjabi Traditional Food


Amratsari Vegetable Pulav:

Punjabi Vegetarian  Recipes
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4


Amratsari Vegetable Pulav Ingredients:
2 cups of cooked rice
1 carrot
10-12 beans
1 capsicum / bell pepper
3-4 green chillies, slit
1 large onion
1 piece of cinnamon
3-4 green cardamom, lightly crushed
3-4 cloves
1/2 tsp of cumin seeds
1 tsp of minced garlic
2-3 tsp of salt
A small bunch of coriander leaves / cilantro, for garnish

2 tbsp of ghee or oil

 Amratsari Vegetable Pulav Making Method:


  • Cook rice and set aside. Slice the onions and shred the vegetables fine
  • Heat ghee or oil in a pan and add the onions and cumin seeds.
  • When they are slightly browned, add the cinnamon, cloves, and crushed cardamom. Stir and fry for another few seconds until fragrant and the onions turn a darker brown
  • Add the minced garlic and fry for a few more seconds.
  • Throw in the shredded vegetables, chillies and salt. Mix well, lower flame, and cook covered for about 5 mins until the vegetables are soft
  • Gently mix in the cooked rice.
  • Garnish with coriander leaves and keep partially covered for the flavours to mingle until ready to serve.
Serve veg pulao with any Paneer Recipe like Paneer Butter Masala, Palak Paneer, or Kadai Paneer. You can also serve it with a simple Dal Tadka or Soya Chunks Curry.

Notes:

Punjabi Vegetarian Foods

  1. Store leftover pulao in an airtight container in the refrigerator for up to two days. To re-heat, either microwave with some sprinkled water or in a pan over a slow flame
  2. If you prefer large chunks of crunchier vegetables in your veg pulao, you can chop them larger. Just cook longer until they are done
  3. I remove the whole spices before serving because we hate biting into whole spices in rice
  4. You can throw in a bay leaf with the other spices if you wish
  5. You can make vegetable pulao in a pressure cooker or rice cooker. I prefer this method to make mixed rice because I feel more in control. I also prefer the rice grains very separated which is hard to achieve in a pressure cooker (in my experience). My rice cooker does a good job though so will update veg pulao made in rice cooker soon
  6. I do most of the fine chopping in my fabulous Phillips 3-in-1 hand blender. It works like a charm for mincing and shredding.
 

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