Vegetable pullao

 
                              Vegetable Pullao
 
 Recipe By     : chittamu@pogo.cs.umass.edu (Satish Chittamuru)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oriental
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  large         onions -- diced fine
    4      cloves        garlic -- diced
    1                    inch piece of ginger -- diced
    2                    green chillies -- diced
                         cinnamon stick
    8      cloves       
    5      small         bay leaves
    5      tablespoons   butter
    3      medium        sized carrots -- diced into 1" long p
    1      cup           cut green beans
    2      medium        size potatoes -- peeled and diced int
    1      cup           green peas -- fresh or defrosted
      1/2  teaspoon      turmeric
    1 1/2  teaspoons     salt
    2      cups          rice
 
 Soak the rice in water for about an hour. Drain and set aside.
 
 Put 1/2 an onion and all the garlic, ginger and chillies into a blender
 along with 4 or 5 tbsp of water and blend into a smooth paste.
 
 Break the cinnamon into small pieces. Also break each of the cloves into 2.
 Heat a large pan (preferably non stick) on a medium flame. Put in the
 butter and as soon as it melts, add the cinnamon, cloves and bay leaves.
 Stir for a few seconds and add the rest of the diced onions. Stir and fry
 till the onion starts to turn brown. Now add the mixture from the blender
 and fry for about a minute, stirring often. Take care to see that the
 mixture doesn't get burnt. Add the drained rice to the pan and continue
 frying until the rice becomes translucent (You may have to add more
 butter).
 
 Now add 4 cups of water to the pan. Put in all the all the vegetables, salt
 and turmeric. Cover and cook until the rice is done.
 
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