Vegetarian Indian cookbook: 48 illustrated vegetarian recipes from India, step by step instructions to cook mouth-watering Indian dishes and food by Veronica Masada

Author:Veronica Masada
Language: eng
Format: epub, pdf
Published: 2020-05-24T18:30:00+00:00

INDIAN PULAO

ENERGY VALUE PER PORTION

CALORIE CONTENT: 352 KCAL

SQUIRRELS: 8 GRAM

FATS: 12.5 GRAM

CARBOHYDRATES: 54.1 GRAM

INGREDIENTS

Basmati Rice - 2 cups

Olive oil – 3 tablespoon

Clove - 10 pieces

Cardamom Boxes - 10 pieces

Turmeric - 1 teaspoon

Salt – taste

Frozen Green Peas - 1 cup

PREPARATION

1. Rinse thoroughly with running water, soak for 30 minutes. in cold water, then recline on a sieve and allow to dry.

2. Dissolve turmeric and salt in a glass of water.

3. Heat ghee in a pan with a thick bottom, fry in it, for 30 seconds, seeds taken out of the cardamom boxes and cloves.

4. Add rice and stir, fry for another 30 seconds.

5. Pour in water with turmeric, add 2 more glasses of water, stir and bring to a boil over high heat.

6. Cook over low heat under a lid for 20 minutes.

7. In 5 minutes until ready to pour peas (in no case do not mix during cooking!).

8. Add a few slices of ghee (to taste) and let it brew.

9. Stir before serving.

10. Can be served with fried paneer (homemade cheese).

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