vegetable Pulao Recipes

Chadbro Basmati Rice in plenty of water and soak it in water for half an hour.
Peel and chop onion and ginger.
Wash and chop tomatoes.
Clean, wash and finely chop fresh coriander leaves.
Soak Soya Chunks in hike-warm water for fifteen minutes and squeeze to remove excess water and cut each piece into two.
Heat oil in a thick-bottomed pan, add cumin seeds and let them crackle.
Add chopped onion and sauté for two minutes. Cook on medium heat, stirring continuously till onions turn brown.
Add coriander powder, turmeric powder, and red chili powder and chopped tomatoes and continue cooking on medium heat for three to four minutes or until tomatoes are cooked.
Add Soya Chunks, Shrilalmahal Basmati Rice and chopped fresh coriander leaves and stir gently for a minute. Stir in three cups of water, Garam Masala Powder salt to taste and bring it to a boil.
Reduce the heat, cover the pan and simmer till all the water has been absorbed and rice is cooked. Serve hot.

Wash Shrilalmahal Basmati Rice in plenty of water and soak rice in water for half an hour.
Peel and grind ginger and garlic to a fine paste.
Mix chicken mince with ginger garlic paste, red chili powder, coriander powder, lemon juice and salt to taste.
Mix well and refrigerate until required.
Wash green chilies, onion, tomatoes and chop fine.
Wash chop green coriander fine along with mint leaves.
Heat oil in a nonstick pan, add cumin seeds and stir fry till they start changing color.
Add bay leaf, pepper corns, cloves, green cardamom, cinnamon and chopped green chillies.
Add sliced onion and brown on high heat until the onion turns translucent.
Stir briefly and add the marinated chicken mince.
Cook on high heat for two to three minutes, stirring continuously.
Add chopped tomatoes, green coriander and mint leaves and continue cooking for three to four minutes Drain and add the soaked Basmati Rice and salt to taste, mix well.
Add two and half cups water (preferably hot). Add salt and mix well.
Bring the mixture to a boiling stage and cook on high heat stirring gently but frequently till the water is almost absorbed.
Reduce the heat, cover the pan with a tight fitting lid and cook for another three to five minutes or till the rice is done.