Layered Vegetable Pulao

Layered pulao is a delicious fusion of colours and flavours! The bottom layer having subtle green colour is made of rice cooked with spinach and peas. The second layer is made of rice cooked with carrots and tomatoes. These delectable layers of rice are topped with assorted vegetables sautéed with spices taking the nutritional value of the dish to the next level.

Time: 45 minutes

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Serves: 2

Duplex Vegetable Pulao
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Ingredients

  1. 1 cup rice (basmati)
  2. 1/2 cup grated carrots
  3. 1/2 cup spinach
  4. 2 fresh tomatoes
  5. 1/4 cup green peas
  6. 1 cup chopped vegetables - mushrooms, cauliflower and green beans
  7. 3 tablespoons chopped coriander leaves
  8. 1 tablespoon chopped mint leaves
  9. 2 tablespoons thinly sliced onions
  10. 2-3 bayleaves
  11. 1 inch cinnamon stick
  12. 4 cloves
  13. 1 black cardamom
  14. 1 teaspoon cumin seeds
  15. 1 tablespoon oil
  16. Salt to taste
  17. 1 teaspoon Kashmiri red chilli powder (optional)
  18. 1 teaspoon grated ginger
  19. 1 teaspoon garam masala

Method

  1. Soak the rice in water for 15 minutes and divide them into 2 parts for 2 layers.
  2. Cut the tomatoes into 4 pieces, put them in a blender and blend them without adding water. Take them out of the blender and keep aside.
  3. Put the spinach in the blender with little water, just enough to blend it. Blend it and keep it aside.
  4. Dry roast the spices - cinnamon, cardamom, cloves and bay leaves and coarsely grind them.
  5. Heat 1 teaspoon ghee in a pan, add 1/2 teaspoon cumin seeds and let them crackle. Add half of the sliced onions and sauté on a medium flame for 1 -2 minute or till they turn golden brown. Add the blended tomatoes, salt and the chilli powder. Saute for 5-6 minutes. Add the grated carrots and half of the rice (1/2 cup). Add 1 cup water and half of the ground spices. Let it boil. Cover with a lid and reduce the heat to low and cook for 15 minutes or till the water gets absorbed.
  6. Heat 1 teaspoon ghee in another deep pan, add 1/2 teaspoon cumin seeds, add the remaining onions and sauté on a medium flame for 1 -2 minute or till they turn golden brown. Add blended spinach, green peas, ginger, salt, 1/2 cup rice and the remaining ground spices. Mix well. Add 1 cup water and let it boil. Cover the pan with a lid, reduce the heat to low and cook for 15 minutes or till the water gets absorbed.
  7. Do not uncover the rice in both the pans immediately after switching off the heat. Let them rest for 15-20 minutes. In the meanwhile, prepare the vegetables.
  8. Heat 1 tablespoon oil in a deep pan, add the chopped vegetables , salt, a pinch of garam masala and 1/4 teaspoon red chilli powder. Stir-fry them for 3-4 minutes. The vegetables should not be overcooked because they will loose their colour and crunch. Take them out in a dish and keep them aside.
  9. Add fresh coriander leaves in the rice cooked with spinach and fluff them with a fork. Fluff the tomato rice as well with a fork.
  10. Take a round bowl. Place green rice (cooked with spinach and peas) at the bottom and flatten them with a spoon. Place the tomato rice on top of the green rice and flatten with a spoon. Put the serving plate on top of the bowl, place your hand on top of the plate and carefully turn the bowl upside down. Place the sauteed vegetables generously on top of the 2-layered pulao.
  11. Serve with boondi raita or cucumber raita.

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