Empty My Fridge
Hariyali Pulao
Ingredients
- Butter1 tbsp
- Mustard1 tsp
- Cumin1 tsp
- Fennel½ tsp
- Asafoetida
- Curry
- Garlic · paste½ tsp
- Chili pepper1
- Onion½
- Tomato1
- Carrot½
- Pea2 tbsp
- Beans3
- Bell pepper¼
- Turmeric¼ tsp
- Chili powder¾ tsp
- Coriander seed · powder1 tsp
- Garam masala½ tsp
- Rice · cooked2 cups
- Salt1 tsp
- Cilantro2 tbsp
Instructions
- Heat the ghee in a large kadai. Splutter the mustard, cumin, fennel, asafoetida and curry leaves.
- Add the ginger garlic paste, green chilli and onion, and sauté well.
- Add the tomato and cook until soft and mushy.
- Add the chopped vegetables and cook for 5 minutes.
- Stir in the turmeric, red chilli powder, coriander powder and garam masala. Sauté until the spices start to release oil.
- Gently mix in the cooked rice and salt, taking care not to break the grains.
- Cover and simmer for 4 minutes.
- Finish with the coriander leaves and serve, or pack for a lunch box.
Summarized from Hebbars Kitchen's video. Watch it for the details.
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