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3. Mixed Vegetable Pulao (Tarkariko pulao Nepali)
Nb persons: 4
Yield:
Preparation time: 20-25 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| This type of mixed vegetable pulao is occasionally prepared, especially for feasts and in picnics. It is very rich dish. | |
| 1 1/2 cup | rice |
| 3 tablespoons | ghiu, (clarified butter) |
| 1 cup | cauliflower Pieces |
| 1/2 cup | peas |
| 1 | carrot thinly sliced |
| 1 | onion finely chopped |
| 1 teaspoon | cumin seeds, (jira) |
| 4 green cardomoms (sukhmel) or 2 brown cardamons (alaichea) or black pepper (marich) | |
| 2 | cloves, (lwang) |
| 1 teaspoon | salt |
| 12 green chllli peppers | |
| 1 or 2 | bay leaves, (tejpat) |
| 3 cups | hot boiled water |
Small quantity of chopped coriander leaves
Utensils Deep saucepan or rice cooker-1, spatula-l, big bowl-1
Process
Soak rice in water for five minutes. Wash and drain the water off. Heat ghiu and fry onion till brown. Add all spices. Add all vegetables and cook for a few minutes. Add rice, salt and green chilli. Fry till rice is dried and looks brownish. Pour 3 cups of hot water (2-5 cm. above the level of rice). Cover and boil gently till the rice grains become tender and the vegetables get cooked. Garnish with coriander leaves, serve hot.
Yield: 3-4 servings
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