Vegetable Pulao
| Ingredients Jeeraka Samba Rice 1 ¼ cups Spinach 2 medium sized bundles Ginger 1inch knob, Green cardamom 2, Garlic 4-6 cloves, Green chillies 2-3 Oil 1 ½ tspns, Cumin seeds 1 tspn, Bay leaf 1, Cloves 2 Pepper corns 5 Frozen corn kernels ¾ cup Black cardamom 2 Cinnamon 1 inch piece Mace 1 blade Lemon juice 1 tblspn Salt to taste Procedure Pick and wash Jeeraka samba rice in plenty of water and then soak in sufficient water for half an hour. Clean and thoroughly wash and chop spinach. Thaw frozen corn kernels till they are soft. Peel, wash, and finely chop ginger and garlic. Wash green chillies, remove stem and then slit them into two. Heat oil in a non-stick pan, add cumin seeds and when they start to change colour, add bay leaf,cloves, pepper corns, green cardamom, black cardamom, cinnamon and macce. Stir fry briefly. Add chopped ginger, garlic and slit green chillies. Cook on medium heat for a minute. Add corn kernels and continue cooking for two to three minutes. Drain and add Jeeraka Samba Rice, stir gently for about a minute. Add two and a half cup of water, add salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat, stirring gently but continuously. When water is almost absorbed, add lemon juice and lower the heat. Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked. |
 |
Please allow block content to view flash animation.
[ Download Flash Player ]
|
 |
