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Mughlai Pulao Recipe

Submitted by: Fareeda Feroz | Date Added: 27 Nov 2012
Listed in: Rice, Noodles, Pasta, Breads
Ingredients 1. Basmati rice 1 Cup

2. Vegetables :-
Peas Cup
Baby corn 6
Carrot 1
Cauliflower - 15 florets
Beans 15
Potato 2

3. Onion 2 finely chopped
4. Ginger garlic paste 2 tea spoon
5. Green chili paste 2 tea spoon
6. Red chili powder 1 tea spoon

7. Whole Masalas :-
Cinnamon 3 pieces
Clove 6
Shahi jeera 1 tea spoon
Cardamom 3
Bay leaf 1
Javithri 2
Nutmeg a pinch

8. Curd cup
9. Tomato 1 finely chopped
10. Mint 2 table spoon
11. Coriander leaves 2 table spoon
12. Oil + ghee cup
13. Lemon 1
Cooking Instructions1. Preparing the rice
Soak rice for 10-15minutes.
Par boil with 1 tea spoon oil and required salt and water.
Drain the extra water and keep aside.

2. Preparing the vegetables
Heat oil in a pressure cooker, add whole garam masalas (No.7 Ingredients), onion, ginger garlic paste, green chili paste and fry well.
Add dry powders, coriander leaves, mint leaves, tomatoes, shredded vegetables, one tea spoon salt, beaten curd and mix well.
Add half cup water, pressure cook for 2 whistles, release the pressure.
Take a handi (A thick bottomed vessel) melt half cup ghee.
Arrange layer of rice and cooked vegetable masala start with rice and end with rice.
Squeeze some lemon juice into each layer.
Dum cook for 10 minutes.
Open the dum (or the lid) and gently mix the layers and serve hot with raitas.

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