Nepalese Vegetable Pulao
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 1⁄4 cups basmati rice
- 1⁄3 teaspoon cumin seed, to your desire
- 1⁄2 teaspoon turmeric, to your desire
- 1 bay leaf
- 6 whole cloves
- 2 black cardamom pods
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon ginger, finely minced
- 1 teaspoon garlic, finely minced
- 3 green chilies, sliced in half
- 1 large yellow onion, chopped
- 1⁄2 large tomatoes, chopped
- 1⁄2 cup green peas
- salt, to taste
- 1 tablespoon fresh lemon juice
- salt
directions
- Rinse rice thoroughly, and then soak it in water for about 45 minutes.
- Heat 2 Tablespoons of oil in a pan, and add cumin seeds, allowing them to heat until they begin to change color.
- Then add turmeric, bay leaf, cloves cardamom pods and cinnamon.
- Then add ginger, garlic and chilies.
- Cook on medium heat for just a minute.
- Next, add the onion, tomato and green peas, and cook for 3 minutes.
- Now, drain the water from rice and add rice, stirring gently for a minute to combine thoroughly.
- Add 2 and 1/2 cup of water, and add salt to taste.
- Cook on high heat, stirring gently but continuously.
- When water is almost absorbed, add lemon juice.
- Lower your heat, cover the pan, and allow it to continue cooking for approximately 7 minutes or so, until the rice is completely cooked.
- Serve immediately.
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Reviews
-
I cooked 5 cups of rice and increased all of the ingredients. I think I may have used a little too much water, because my rice was just a touch overcooked. I think if I would have followed the recipe exactly it probably would have turned out better, but the flavor was still good. I wanted to try this dish for company and they seemed to like it despite the overcooked rice. By the way, I also added a couple of potatoes in there and I think next time I'll add some red chili powder just for that extra kick!
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I cooked this for dad and myself for dinner tonight. It was a meal by itself and was wonderful with fat-free plain yogurt - very delicious! I substituted the green chillies with 1/2 tsp. of red chilli powder and I used green cardamoms instead of black ones since I didn't have those on hand. Also, I used 1 1/2 cups of greenpeas, 1 tbsp. of cumin seeds, 2 cloves of garlic, 1 inch cinnamon stick, 1 tsp. of ginger and 2 Roma tomatoes instead of 1/2 a large one. Other than that, since I'd increased the quantity of peas, I had to use 1 1/2 cups more of water than stated in the recipe. I used 1 1/2 tsps. of salt for this dish. The only ingredient I didn't have on hand was lemon and hence I couldn't add lemon juice to this. I don't think it's really required because this rice dish is WONDERFUL just as it is:) Thanks Angela for a nice dinner;-)!
RECIPE SUBMITTED BY
love4culinary
United States
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D
I still eat a small amount of dairy, but not very much.
I have been missing around here for a while, and hope to poke my head in a bit more often from now on...
I hope you enjoy my recipes...