Mughlai Vegetable Pulao Recipe | Veg Mughlai Pulao Recipe

Ingredients

• 1 cup Basmati Rice
• 2 tbsp Ghee
• 1 tsp Fennel Seeds
• 1 tsp Cumin Seeds
• 2 cm Cinnamon Stick
• 3 Cardamom
• 2 Cloves
• 1 Bay Leaf
• 1 piece Black Stone Flower ((Kal Paasi))
• 1 Mace
• 1 large Onion (sliced thinly )
• 1 tbsp Ginger Garlic Paste
• 5 to 6 Green Chillies (slit )
• 1/4 cup Coriander leaves (chopped finely )
• 1/4 cup Mint Leaves (chopped finely )
• 1 medium Carrot (cubed )
• 1/2 cup Peas
• 5 Beans (chopped )
• 1 Potato (peeled and cubed )
• 1/2 cup Yogurt
• 1.5 cup Water
• Salt to taste
• 3 to 4 slices Bread Slices (cubed )

Instructions

1. 1

   Wash and soak rice for 30 mins. Drain and set aside.

2. 2

   Heat oil or ghee in a pan and add in all whole spices. Let them sizzle for a min.

3. 3

   Add in onions and saute till golden brown.

4. 4

   Add in green chillies and ginger garlic paste and saute for a min.

5. 5

   Add in veggies and toss well in oil till it is cooked and got nice colour.

6. 6

   Add in coriander, mint leaves and mix well.

7. 7

   Add in yogurt and mix well.

8. 8

   Add in water and season with salt. Bring it to boil.

9. 9

   Add in rice and mix well.Cover with a lid and simmer to the lowest possible. Cook for 20mins.

10. 10

    When the rice is cooking, deep fry bread in oil till golden, drain and set aside.

11. 11

    Turn off the heat and fluff the rice with a fork. Add in fried bread into this and mix gently.

12. 12

    cover with a lid and let it sit for 15 mins.

13. 13

    Now serve.