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[av_heading tag=’h1′ padding=’10’ heading=’Brown Basmati Pulao’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#00abdf’ size=’30’ subheading_active=” subheading_size=’15’ custom_class=”][/av_heading]
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[av_iconlist_item title=’Preparation Time’ link=” linktarget=” linkelement=” icon=’ue863′ font=’entypo-fontello’]
1 hour
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[av_iconlist_item title=’Cooking Time’ link=” linktarget=” linkelement=” icon=’ue862′ font=’entypo-fontello’]
15-20 minutes
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4
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Best made with brown basmati rice, this pulao recipe can use any combination of vegetables including potatoes, peppers, parsnips, mushrooms and zucchini.
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[av_tab title=’Ingredients’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]
- 1 ½ cups of Kohinoor Brown Basmati Rice
- 2 medium onions
- 1 inch stick cinnamon
- 2-3 cloves
- 1 teaspoon cumin seeds
- 2 medium carrots cut into small pieces
- ¼ medium cauliflower, separated into small florets
- 1 cup shelled green peas
- 2 green chillies, slit
- 1 teaspoon garam masala
- Salt to taste
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[av_tab title=’Directions’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]
- Drain Kohinoor Brown Basmati Rice in running water.
- Slice onions.
- Heat oil in a non-stick pan; add cinnamon, cloves and cumin seeds and sauté till cumin seeds change color.
- Add onions and sauté till light brown. Add carrots, cauliflower, Green peas and green chilies.
- Add Garam masala & Toss well and add Kohinoor Brown Basmati rice.
- Mix well and add 4 cups water and salt. Mix again and bring to a boil. Cover and cook on low flame till done.
- Serve hot.
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