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HYDERABADI VEGETABLE PULAO | HYDERABADI VEG PULAO | VEGETABLE PULAO

Hyderabadi Vegetable Pulao | Hyderabadi Veg Pulao | Vegetable Pulao | Vegetable Pulao Made Easy | Vegetable Pulao Hyderabadi Style Ingredients: - Basmati Rice- 500 grams - Beans, cut into 1” pieces - 1 cup - Carrots, cut into 1” pieces - 1 cup - Cauliflower florets- 1 cup - Potato, big cubes- 1 cup - Green peas - 1/2 cup - Bread squares, fried- 10 - 12 squares - Onions, sliced fine- 4 medium - Coriander leaves, chopped- 1 cup - Mint leaves- 1 cup ( half of it roughly chopped) - Green chillies, slit at the top- 5-6 nos. - Ginger Garlic paste- 3 tsp - Coriander powder- 2 tsp - Garam Masala Powder- 1 tsp - Whole Garam Masala: Green cardamom- 5; Cloves- 6; Cinnamon sticks- 2 - Cashew nuts, halved & fried - 10 - Oil - 3 tbsp & Ghee - 1 tsp - Salt - to taste - Coconut milk - 300 ml & Water - 600 ml (Total 900 ml liquid for 500 grams Basmati Rice) Preparation: - Wash & soak the Basmati Rice for 30 mins - Fry the sliced onions till golden brown to make birista. Remove & allow it to cool. - Slice the bread slices into squares, fry in oil & remove. - Chop the coriander & mint leaves, slightly slit the green chillies. - Fry the cashew nut halves, remove from oil & set aside. - Prepare 300 ml coconut milk or use store bought ready coconut milk. Process: - Take a flat bottom deep pan & heat 3 tbsp oil + 1 tsp ghee. - When hot, add the whole Garam Masala. Allow it to splutter. - Add the ginger garlic paste & fry for around 2 mins till the raw smell is gone. - Now add the Coriander powder, add 1 tbsp of water & mix well . Fry on medium heat for a minute. - Add the mint leaves & continue to fry for a minute. - Add all the vegetables & a teaspoon of salt. Mix it well. - Continue to fry on high heat for around 5 mins till the vegetables are sautéed & coated with masala. - Now add the liquid- 300 ml coconut milk & 600 ml water (total 900 ml liquid to be added for 500 gm of Basmati rice). - Give the liquid & vegetables a stir & add these to the water- chopped mint & coriander leaves, slit green chillies, Garam Masala powder and Salt to taste. - Keep the heat on high till the water comes to a boil. - Once the water starts boiling, add the rice, give it a good stir along with the vegetables, cover with a lid. - Cook on medium heat/ flame for around 10 mins. Some water should remain in the rice at this time. - Now add half of the fried onion (birista), turn the rice carefully so that it doesn’t break. - Cover & cook again on low heat till all water evaporates from the rice. - Now add the fried bread squares. Again turn the rice carefully to mix the fried bread. - Add the rest of the fried onion (birista) & cashewnuts. - Let it rest for 15 - 20 mins with the lid covered. - Serve with raita. #hyderabadivegetablepulao #hyderabadivegpulao #spiceeatsrecipes Music: https://www.bensound.com/royalty-free...