Layered Spicy Vegetable Pulao

by Tarla Dalal

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लेयर्ड स्पाईसी वेजिटेबल पुलाव - हिन्दी में पढ़ें (Layered Spicy Vegetable Pulao in Hindi)

લેયર્ડ મસાલાવાળો વેજીટેબલ પુલાવ - ગુજરાતી માં વાંચો (Layered Spicy Vegetable Pulao in Gujarati)

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A delicious preparation of rice layered with a preparation of assorted veggies and marinated capsicum in tomato ketchup, the Layered Spicy Vegetable Pulao is actually a one-dish meal in its own right. It has everything from cereals and veggies to spices and tomato ketchup too, and baking the arrangement ensures a uniform blend of flavours.

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Layered Spicy Vegetable Pulao recipe - How to make Layered Spicy Vegetable Pulao

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Preparation Time: 15 mins Cooking Time: 13 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 48 mins 6Makes 6 servings
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Ingredients

1 cup rice (chawal) , washed and drained
3/4 cup sliced capsicum
3/4 cup chopped and boiled mixed vegetables (french beans , carrots and green peas)
3 tbsp oil
2 1/2 tsp sugar
12 mm ( 1/2”) stick cinnamon (dalchini)
2 cloves (laung / lavang)
salt to taste
6 tbsp tomato ketchup
2 tsp chilli sauce
1/2 cup thinly sliced onions
oil for greasing

To Be Ground Into A Smooth Paste
25 mm (1”) piece ginger (adrak)
3 green chillies , roughly chopped
3/4 tsp chilli powder
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
25 mm (1”) stick cinnamon (dalchini)
2 tsp vinegar

Method

Combine the prepared paste and capsicum in a deep bowl and mix well. Keep aside to marinate for 15 minutes.
Heat 2 tbsp of oil in a broad non-stick pan, add the sugar and cook till the sugar melts.
Add the cinnamon and cloves and sauté on a medium flame for a few seconds.
Add the rice, salt and 1½ cups of water, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally.
When the rice is cooked, transfer to a big plate and allow it to cool slightly.
Add 2 tbsp of tomato ketchup and ½ tsp of chilli sauce and mix well. Divide the rice into 2 equal portions and keep aside.
Heat the remaining 1 tbsp of oil in another broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Combine the marinated capsicum, mixed boiled vegetables, the remaining 4 tbsp of tomato ketchup and remaining 1½ tsp of chilli sauce, sautéed onions and salt in a deep bowl and mixwell. Keep aside.
Grease a baking dish with a little oil, put 1 portion of rice in it and spread it evenly.
Put the mixed vegetable mixture over it and spread it evenly.
Put the 2nd portion of the rice over it and spread it evenly.
Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
Serve immediately.