RECIPE FOR BEANIE CAP VEG PULAO
Preparation Time plus Cooking Time:45 mins
- 3 cups basmati rice
- 1/2 cup carrots chunks
- 1/2 cup green peas
- 1 cup flat green beans ( Wal papdi), cut small pieces
- 1 cup potato small square pieces
- 2 tbs chopped green chillies
- 1 tbs ginger and garlic chopped
- 1 tbs crushed black pepper
- Salt to taste
- 5 cups water
- 2 tbs oil
- 1 tsp cumin seeds
- 4 whole cloves
- 5 whole peppercorns
- 2 small pieces of cinnamon sticks
- 2 green cardamom
- 1/2 cup grated beetroot
- 1tbs olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper powder
1.Wash rice and soak in a water for half an hour.
2.Heat oil in a pressure cooker, add cumin seeds and whole garam masala. When cumin seeds turn light brown, add Ginger garlic and green chillies. Sauté 2 minutes after add veggies and sauté 3 minutes more.
4.Now add water , black pepper powder and salt to taste. When water start boiling add soak rice without water.mix well. Close the lid of pressure cooker. Cook the pulao in pressure cooker on high heat for 2 whistles after slow down flame and cook 3 minutes. Turn off the flame and cool down 10 minutes.after open it.
5.Heat a pan add grated beetroot and olive oil and stir fry 1 minute on high heat. Add 1/2 tsp salt and black pepper powder.after turn off the flame.
6.Now in a bowl add 2 tbs beetroot press with spoon.add Pulao on top of the beetroot. Filled up the bowl with pulao and press properly. Rest 1 minute after flip the bowl on the platter. Care fully 7.Take out the bowl from the platter.
8.Serve with raita and enjoy.