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PrintSUBZEE PULAO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Wash the rice and set aside. Heat the ghee in a medium saucepan and fry the onions until golden brown.
- Add in the carrots, beans, corn and peas and fry for about 2-3 minutes.
- Add the remaining ingredients except rice, water and saffron strands. Continue to stir-fry until the yogurty sauce thickens.
- Now add rice, stir it into the vegetables. Add the water and stir gently, using a slotted spoon.
- Now add the saffron strands. Bring to the boil, cover, lower the heat and cook for about 20 minutes or until all the water has been absorbed and the rice is cooked.
- Leave to stand for about 5-7 minutes, mix and serve, garnished with halved hard-boiled eggs, if desired.
INGREDIENTS
- 500 grams basmati rice
- 5 tablespoons ghee
- 2 medium onions, peeled and chopped
- 60 grams carrots, peeled and sliced
- 60 grams cut green beans
- 90 grams sweet corn
- 90 grams frozen peas
- 3 green cardamoms
- 4 tablespoons natural yogurt
- 2 tablespoons fresh coriander
- 2 tablespoons lemon juice
- 1 teaspoon garam masala
- 700 ml water
- 1 teaspoon diced and crushed ginger root
- 1 teaspoon crushed garlic
- ¼ teaspoon turmeric
- 1½ teaspoons salt
- ½ teaspoon black cumin seeds
- 1 teaspoon saffron strands
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