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Vegetable pullao

By November 7, 2017Peanut

Ingredients

For the garam masala

  • 1 tbsp cardamom seeds (if you can’t buy the seeds then buy cardamom pods and shell them yourself)
  • 1 tsp black peppercorns
  • 1 tsp black cumin seeds (you can use regular cumin seeds if black aren’t available)
  • 1 tsp whole cloves
  • 1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)
  • a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken up into 3-4 pieces

For the pullao

  • basmati rice, measured to the 450ml/1 pint level in a measuring jug
  • thumb-sized piece of fresh ginger
  • 3 tbsp olive or groundnut oil
  • ½ tsp brown mustard seeds
  • 1 hot green chilli, finely chopped
  • 100g/4oz potato, peeled and cut into 5mm/¼in dice
  • ¼ carrot, peeled and cut into 5mm/¼in dice
  • 40g/1½oz green beans, cut into 5mm/¼in segments
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • 1¼ tsp salt
  • 570ml/1 pint water

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