INGREDIENTS
Achari Vegetable Pulao
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Fennel seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek - 1 teaspoon
Nigella seeds - 1 teaspoon
Cardamom - 2 pods
Cumin - 1 teaspoon
Asafoetida - 1/2 teaspoon
Onions - 100 grams
Ginger garlic paste - 1 teaspoon
Carrot - 40 grams
Green beans - 40 grams
Sweet corns - 45 grams
Boiled chickpeas - 120 grams
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1 1/2 teaspoons
Pickle - 2 tablespoons
Soaked rice - 290 grams
Water - 750 milliliters
PREPARATION
1. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon fennel seeds, 1 teaspoon mustard seeds, 1 teaspoon fenugreek, 1 teaspoon nigella seeds, 2 pods cardamom, 1 teaspoon cumin, 1/2 teaspoon asafoetida and stir well.
2. Add 100 grams onion and fry till translucent.
3. Then, add 1 teaspoon ginger garlic paste and stir well.
4. Add 40 grams carrot, 40 grams green beans, 45 grams sweet corn and mix it well.
5. Cook for 5 - 7 minutes.
6. Then, add 120 grams boiled chickpeas, 1/2 teaspoon turmeric and mix it well.
7. Add 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1 1/2 teaspoons salt, 2 tablespoons pickle and mix it well.
8. Now, add 290 grams soaked rice and mix well again.
9. Add 750 milliliters water and stir well.
10. Cover it with lid and cook for 15 - 20 minutes or till the rice is done.
11. Serve hot.