North Indian · Lunch, Dinner

Jain vegetable pulao with curd

Whole-spiced rice with peas, beans and cauliflower, served with plain curd.

Calories

523 kcal

Protein

15 g

Carbs

82 g

Fat

15 g

Prep

10 min

Cook

25 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain

Contains: dairy, gluten.

Ingredients

• 75 g Basmati rice
• 50 g Green peas
• 50 g Green beans
• 70 g Cauliflower
• 100 g Plain yogurt (curd)
• 2 tsp Ghee
• 1 tsp Cumin seeds
• 1 tsp Asafoetida (hing)
• ½ tsp Cinnamon
• 1 tsp Cardamom
• ½ tsp Black pepper
• ¾ chilli Green chillies
• 4 g Coriander
• ¼ tsp Salt

Method

1. Rinse the rice until the water runs clear and soak it twenty minutes. Drain well.
2. Heat the ghee and add the cinnamon, cardamom and pepper, then the cumin and asafoetida.
3. Add the vegetables and green chilli, turn them in the fat for three minutes.
4. Add the drained rice, turn it gently twice, then add one and a half times its volume of water and the salt.
5. Bring to a boil, cover, drop the heat to its lowest and cook twelve minutes. Rest ten minutes off the heat before lifting the lid. Serve with the curd and coriander.

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