Vegetable Palau

Served HotServed Hot VegetarianVegetarian
Good based on 3 Ratings

Listed in : Vegetarian , Vegetarian Rices , Cuisine , Cuisine Marathi , Kids , Kids Lunch Box

Servings: 3
  • Basmati Rice, Basmathi Rice Basmati Rice 2 cups
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Green coriander ½ cup
  • Vegetables Peas And Carrots, Mixed Vegetables Mixed Vegetables 2 cups [Cauliflower, carrots,potatoes, peas all cut in even size]
  • Ghee, Ghee (or oil) ¼ cup
  • Whole spices:
  • Cloves, Ground, Clove, Lavang 5 cloves,
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 1”cinnamon,
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 3 cardamom,
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers 6 peppercorns,
  • Bay Leaf, Tej Patta 4 bay leaves.
  • Onions, Raw, Onion Onions 2 [Chopped]
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Cashew Nuts Dry Roasted, Without Salt Added, Kaju, Fried Cashew nuts ½ cup [Broken]
  • Brown Sugar, Sugar 2 tsp

Instructions (Preparation Steps):

  • 1. Wash and drain the rice and keep aside.
  • 2. Heat oil or ghee in a deep sauce pan fry cashew nuts, drain and keep aside.
  • 3 Fry onions in the same oil or ghee until light brown, drain and keep aside.
  • 4. In the same oil or ghee add the whole spices, after it splutters, add all vegetables.
  • 5. Cover and cook on low heat until the vegetables half cooked.
  • 6. Add the rice and stir well, add 4 cups of hot water, sugar and salt.
  • 7. Cover and cook on low heat until the rice is cooked and has absorbed all the water.
  • 8. Garnish with fried cashew nuts and fried onions.

Cook's Tip:
While cooking rice for pulao or biryani add 2 cups of water in 1 cup of Rice.Cook in pressure cooker for 1 whistle. open the cooker after 5min & then take out the rice to big thali & sprincle some water over it & saparate the rice with wait hands to avoid sticking of rice to hand.
1 bay leaf equals ¼ teaspoon crushed.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.


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