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Vegetable Pulao  Veg  HT   Indian  ACC 45mins



Serves  4       Hot   Vegetarian  Vegan  Grains  Nuts  Vegetables  Curry  Curries  Accompaniment Gluten Wheat Dairy Free  Eggless   Ind  India  Asia  Asian   




60ml/2fl.oz. Vegetable Oil

4 Cloves, lightly crushed

2.5cm/1 inch Stick Cinnamon

2 Cardamoms

2 Bay Leaves

50g/2oz Cashew Nuts

1 Onion, chopped

1 Green Chilli, deseeded and chopped


2 Carrots, chopped

1 Potato, peeled and chopped

100g/4oz Frozen Peas

1 teasp Ginger paste

1 teasp Garlic Paste


400g/14oz Basmati Rice

Just under 900ml/1-1/2pts Water




1. Heat oil in a large pan, add the cloves, cinnamon, cardamom, bay leaves and cashew nuts and fry gently over a low heat until the cashew nuts are light brown. 

2. Add the onions and green chili and continue to cook until onions are dark brown but not burnt. 

3. Add the remaining vegetables salt, ginger and garlic pastes and stir fry over medium-high heat for 4-5 minutes, then add the rice and 900ml/ 1-1/2pts of water. Bring to the boil, reduce the heat, cover and cook for 20 minutes or until the rice is tender.


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