Lentil And Mixed Veggie-Basmati Rice Pulao

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Ingredients Nutrition

Directions

  1. Boil the lentils in 2 cups of water for about 30 minutes.
  2. Add the Basmati rice, salt to taste, lemon juice (in order to retain the colour of the rice and to keep the grains fluffy as well as for its great flavour, lemon juice is added) and another cup of water.
  3. Cook for 15 minutes.
  4. Boil the cauliflower florets in water to which turmeric powder has been added.
  5. In the meantime while the lentils and rice is being cooked, heat oil in a large skillet.
  6. Add the cinnamon stick, bay leaf, cloves and cardamoms.
  7. Stir-fry for a minute until fragrant.
  8. Add the sliced onion and slit green chilli/red chilli powder.
  9. Saute until the sliced onion turns golden-brown.
  10. Add the red, yellow and green bell pepper strips.
  11. Saute for a few seconds.
  12. Add the chopped tomato, green peas, mushrooms and boiled cauliflower florets; mix well.
  13. Cook on medium-flame for 10 minutes, stirring on and off, until all the veggies are cooked completely.
  14. Add the cooked rice-lentil mixture.
  15. Garnish with cilantro.
  16. Serve hot (preferably, immediately!) with low-fat yogurt or your favourite raita!

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