Hello, I am Kate. Today, I’m gonna show you how to prepare veg cooker pulao recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Veg cooker pulao Recipe
Veg cooker pulao is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Veg cooker pulao is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook veg cooker pulao using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Veg cooker pulao:
- Make ready 1 cup basmati rice
- Prepare 1 tsp ginger garlic paste
- Get 1 bay leaf
- Take 10 cashews
- Prepare 1 inch cinnamon stick
- Take 4 cloves
- Take 1 tsp Cumin seeds
- Take 1 onion sliced
- Make ready 1 tomato chopped
- Get 1 carrot chopped
- Prepare 10 florets cauliflower
- Make ready 2 tbsp peas
- Get 2 tbsp coriander leaves chopped
- Get 1 green chilli
- Make ready 1 tsp garam masala
- Take to taste Salt
- Take 2 tbsp oil
Steps to make Veg cooker pulao:
- Firstly in cooker heat oil and saute cumin, cardamom, cinnamon, clove and bay leaf.
- Add cashews. Add ginger garlic paste and green chilli. Add onion.saute for 2 minutes Add tomatoes.
- Saute and add.,peas carrots, cauliflower, beans.add allspices.
- Mix well. Add paneer and coriander leaves. Then add socked rice and 1 cup water.
- Stir well cover and cook for 2 whistles. Finally serve hot.
So that is going to wrap it up with this distinctive dish veg cooker pulao recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
