HYDERABADI VEGETABLE PULAO | HYDERABADI VEG PULAO | VEGETABLE PULAO

By Spice Eats · 45 min

Ingredients

Instructions

1. Wash the basmati rice and soak it for 30 minutes.
2. Fry the sliced onions until golden brown to make birista; drain and let cool. Slice the bread into squares, fry them in oil and drain. Chop the coriander and mint, slit the green chillies lightly, and fry the cashew halves, setting them aside. Mix 300 ml coconut milk (or use ready coconut milk).
3. In a flat-bottomed deep pan, heat 3 tbsp oil with 1 tsp ghee. When hot, add the whole garam masala (cardamom, cloves, cinnamon) and let it splutter.
4. Add the ginger garlic paste and fry for about 2 minutes until the raw smell goes. Add the coriander powder and 1 tbsp water, mix, and fry on medium heat for 1 minute.
5. Add the mint leaves and fry for 1 minute. Add all the vegetables and 1 tsp salt, mix well, then fry on high heat for about 5 minutes until the vegetables are sautéed and coated with the masala.
6. Add 300 ml coconut milk and 600 ml water (900 ml total for 500 g rice), stir, then add the chopped mint and coriander, slit green chillies, garam masala powder and salt to taste. Keep on high heat until it boils.
7. Once boiling, add the soaked rice, stir gently with the vegetables and cover with a lid. Cook on medium heat for about 10 minutes, until some water remains in the rice.
8. Add half the fried onion (birista) and turn the rice carefully so the grains do not break. Cover and cook on low heat until all the water has evaporated.
9. Add the fried bread squares and turn the rice gently to mix. Add the rest of the birista and the cashews, cover, and rest for 15 to 20 minutes before serving.

Summarized from Spice Eats's video. Watch it for the details.

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