A delicious and aromatic Mughlai-style vegetable pulav that is perfect for any meal.
Ingredients
Main Ingredients
- 1cupbasmati rice (washed & soaked in 2 cups of water)
- 1tbspghee
- 6almonds
- 12cashews
- 3green cardamom
- 1black cardamom
- 2bay leaf
- 1tspcumin seeds
- 1/2cupdiced onion
- 1/4cupchopped beans
- 1/2cupchopped or grated carrots
- 1/2cuppeas
- 1tspsalt
- 1/2tspgaram masala
- 1/2tspred chilli powder (optional)
- 100gfried paneer cubes
How to make Vegetable Mughlai Pulav
Cooking Instructions
Heat ghee in a pan. Roast almonds and cashews and set aside
In the same pan add green cardamom, black cardamom, and bay leaf. Sauté until the nuts are golden brown.
Add cumin seeds and diced onion to the pan. Cook until the onions are translucent.
Stir in the chopped beans, carrots, and peas. Cook for a few minutes until the vegetables are slightly tender.
Add the soaked basmati rice along with the water, salt, garam masala, and red chilli powder. Mix well.
Cover the pan and let it cook on low heat until the rice is fully cooked and the water is absorbed.
Gently fold in the fried paneer cubes before serving.
Tips & Tricks
For extra flavor, you can add a few strands of saffron soaked in warm milk.
Serve the pulav with a side of raita or yogurt for a complete meal.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000