Vegetable Pullao

September 12, 2008

Ingredients (use vegan versions):

* 1 cup Rice
* 1 1/2 cup Water
* 1 cup Vegetables
* 1/2″ Cinnamon stick
* 2 Cloves
* 2 Cardamom
* 1 1/4 teaspoon Salt
* 1/8 teaspoon Turmeric powder
* 1 teaspoon Dhania powder
* 2 Chilies or 1/4 teaspoon powder
* 1/2 can or 1 lb. (16 oz) Tomatoes
* 1/2 cup Coconut
* 1 bunch Coriander leaves
* 4 cloves Garlic
* 1/2″ piece ginger (made into a paste)
* 2 tblsp Butter
* 1 Onion cut lengthwise

Directions:

Wash the rice and drain the water. Extract one cup of water from
tomatoes. Pour the butter into a vessel and heat. Add cinnamon,
cardamom and cloves. Add onions and chilies and fry until onions turn
golden brown. Add ginger + garlic paste and turmeric powder paste and
fry until you get a nice smell. Now pour in the tomato water + 1 cup
water. Add coconut, coriander powder (Dhania powder), salt and let boil
Add rice + coriander leaves + vegetables. Reduce to low heat and let
the rice cook.