SIMPLE MICROWAVE VEGETABLE PULAO
This is for the basic beginners who have just bought a brand new micro and want some food to be made tasty and quick in it. Well, others experienced with the micro can also give this a shot. Its a tasty meal. Enjoy! Here are 2 important tips for using a microwave: 1. Do not turn your oven on when it is empty because microwaves may damage the cavity. If you accidentally turn on the empty oven, leave a cup of water inside to absorb the microwaves. 2. Microwaves cannot pass through metal. Do not use metal or aluminium utensils in your microwave oven including utensils with metallic decorations around the rim as well as enamelled cookware. The utensil is still metal inside inspite of the enamelled coating. Have fun cooking!
Provided by Charishma_Ramchanda
Categories Rice
Time 53m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice with water on HIGH power level for 16 minutes in a microwave proof dish.
- In another microwave proof dish, cook the mixed vegetables in 1/2 cup water for 8 minutes on MEDIUM HIGH power level.
- Heat oil in a small pot. Toss in the onion and chillies and saute until the onions turn golden brown.
- Add salt, turmeric powder, red chilli powder and garam masala powder in another bowl.
- Cook for 5 minutes on HIGH heat.
- Add the cooked rice and veggies to this masala and mix well.
- Remove and serve hot with cucumber-tomato raita.
- Enjoy!
Nutrition Facts : Calories 247.4, Fat 5, SaturatedFat 0.8, Sodium 72.4, Carbohydrate 45.7, Fiber 3.8, Sugar 4.2, Protein 5.6
NEPALESE VEGETABLE PULAO
Make and share this Nepalese Vegetable Pulao recipe from Food.com.
Provided by love4culinary
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse rice thoroughly, and then soak it in water for about 45 minutes.
- Heat 2 Tablespoons of oil in a pan, and add cumin seeds, allowing them to heat until they begin to change color.
- Then add turmeric, bay leaf, cloves cardamom pods and cinnamon.
- Then add ginger, garlic and chilies.
- Cook on medium heat for just a minute.
- Next, add the onion, tomato and green peas, and cook for 3 minutes.
- Now, drain the water from rice and add rice, stirring gently for a minute to combine thoroughly.
- Add 2 and 1/2 cup of water, and add salt to taste.
- Cook on high heat, stirring gently but continuously.
- When water is almost absorbed, add lemon juice.
- Lower your heat, cover the pan, and allow it to continue cooking for approximately 7 minutes or so, until the rice is completely cooked.
- Serve immediately.
Nutrition Facts : Calories 266.7, Fat 2, SaturatedFat 0.4, Sodium 10.2, Carbohydrate 56.2, Fiber 4.5, Sugar 5.6, Protein 6.9
VEGETABLE PULAO
This is my favorite vegetable pulao and you can use just nearly ANY vegetables! I use basmati rice, but jasmine is more nutritious.
Provided by JacquelineS
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash rice and drain.
- Heat ghee in a heavy-bottomed pot.
- Add cinnamon, cloves and cardamom.
- When they crackle, add rice.
- Stir 1 minute.
- Add curry leaves, ginger, jalapeno, salt, potatoes and vegetables.
- Mix well.
- Add boiling water.
- Cover and cook over low heat until water is absorbed and rice is cooked.
Nutrition Facts : Calories 161.3, Fat 7.1, SaturatedFat 4.1, Cholesterol 16.4, Sodium 34.1, Carbohydrate 21.9, Fiber 1.8, Sugar 1, Protein 2.6
VEGETABLE PULAO
Simple Indian rice dish that can be customized with your favorite vegetables. Serve with yogurt.
Provided by JTTERWELP
Categories World Cuisine Recipes Asian Indian
Time 53m
Yield 6
Number Of Ingredients 14
Steps:
- Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover; set aside to soak.
- Heat oil in a large saucepan over medium heat; cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
- Drain rice and mix into onion mixture; cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture; pour in broth. Cover saucepan and bring liquid to a rapid boil; reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
- Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 62.6 g, Fat 6.1 g, Fiber 3.9 g, Protein 7.9 g, SaturatedFat 0.7 g, Sodium 311.4 mg, Sugar 5.8 g
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