Hara Bhara Subz Pulao (Zero Oil Recipe) by Tarla Dalal
Hara Bhara Subz Pulao, zero-oil rice delicacy made using lots of fibre rich veggies and vitamin A rich coriander! Recipe Link : http://www.tarladalal.com/Hara-Bhara-... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook: / 207464147348 YouTube Channel: / tarladalalskitchen Pinterest: / tarladalal Google Plus: https://plus.google.com/1078836208487... Twitter: / tarla_dalal Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Hara Bhara Subz Pulao A medley of veggies add colour and flavour to this hot and spicy dish. Brown rice is a storehouse of various nutrients like carbohydrates, protein, vitamin A, iron etc. and when combined with veggies it makes a wholesome fibre rich meal. I am sure you will not miss the traditional fat-laden vegetable pulao once you taste this delicacy. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 4. Ingredients ¼ cup finely chopped onions ½ cup sliced potatoes ½ cup green peas 1 cup cauliflower florets 1¼ cups brown rice, soaked and drained 2 cloves (laung / lavang) 50 mm (2") piece of cinnamon (dalchini) 2 cardamom (elaichi) 2 bayleaves (tejpatta) Salt to taste For the green paste 2 cups chopped coriander (dhania) ¼ cup mint leaves (phudina) 1 tbsp freshly grated coconut 1 tbsp beaten rice (poha) 2 green chillies, roughly chopped 1 tsp cumin seeds (jeera) 2 tsp lemon juice Salt to taste For the garnish 1 tbsp finely chopped coriander (dhania) For the green paste Combine all the ingredients and blend in a mixer to a smooth paste using a little water. Keep aside. How to proceed 1. Heat a pressure cooker on a high flame till it is hot. 2. Add the cloves, cinnamon, cardamom and bayleaves and dry roast on a slow flame for a few seconds. 3. Add the onions and dry roast on a slow flame for 30 seconds. 4. Add the potatoes, green peas, cauliflower, green paste, brown rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 5. Add 3 cups of hot water, mix well and pressure cook for 3 whistles. 6. Allow the steam to escape before opening the lid. Serve hot garnished with coriander.
