Vegetable Pulav (Bangalore Style):
Vegetable Pulav (Bangalore Style):

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegetable pulav (bangalore style):. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Simple and easy to use platform Vegetable Palav Recipe - Karnataka Style Veg Pulao - Rice Bath Recipe Here is a fool proof, Karnataka special Vegetable pulao recipe (vegetable palav) with step by step pictures and video. This mixed vegetable pulao is a must and should recipe in all the weddings, lunch buffet and parties in Bangalore, Karnataka. If you're looking for Vegetable Pulav (Bangalore Style): recipe, look no further! We provide you only the best Vegetable Pulav (Bangalore Style): recipe here.

Vegetable Pulav (Bangalore Style): is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Vegetable Pulav (Bangalore Style): is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook vegetable pulav (bangalore style): using 28 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable Pulav (Bangalore Style)::
  1. Take 3 cups -Basmati rice (small steel tumbler)
  2. Make ready 10 - Beans
  3. Prepare 1 - Carrot
  4. Prepare 2 - Knol khol
  5. Get 3/4 cup - Green peas
  6. Take 3/4 cup - Double beans
  7. Make ready 1 - Lemon
  8. Make ready 3 -Bread slices
  9. Get For Masala: (please refer the picture)
  10. Make ready 2 tbsp -Oil
  11. Prepare 4-5 small pieces -Cinnamon
  12. Get 4 - Clove
  13. Get 2 -Cardamom
  14. Prepare 10-15 -Black pepper
  15. Take 1 table spoon - Cumin
  16. Get 2 (medium) -Onion
  17. Get 5-8 -Green chillies
  18. Get 2 -inch piece -Ginger
  19. Take 12-14 -Garlic
  20. Take 1 fist full -Mint / Pudina leaves
  21. Make ready 1 fist full Coriander leaves
  22. Get 1 small cup -Fresh Coconut
  23. Take Seasoning:
  24. Make ready 8-10 table spoons -Oil
  25. Prepare 1 tea spoon - Cumin
  26. Take 3 half pieces -Bay leaves
  27. Prepare 2 -Marathi moggu
  28. Make ready 2 -Star anise

But this one is found in any small darshini or small eateries in Bangalore. It is a native Bangalore style Pulav which is green in colour due to the usage of Pudina and coriander leaves. It is fried with onion and other masalas and ground to paste. Selection of the vegetable is also.

Steps to make Vegetable Pulav (Bangalore Style)::
  1. Wash rice a couple of times, soak and keep aside.Wash pudina, coriander leaves, Chop veggies, onions etc. If you are adding double beans and green Peas keep it ready.
  2. Now prepare ground masala: Take everything under masala and keep it ready by washing or chopping. Take one wok, heat oil, drop all the dry spices from cinnamon to cumin. Fry onions, garlic, ginger, green chillies when onion becomes transparent add pudina and coriander. Fry until it wilts. Add coconut and fry for 2 minutes and switch off the gas. Cool, grind into paste by adding very minimum water. Keep aside.
  3. Now we would move towards the main preparation. It is the time to drain the soaking rice. Take one pressure cooker, pour oil for the seasoning, drop all the dry spices from cumin to star anise, fry for 2 minutes.
  4. Now put all the veggies, green peas, double beans and fry nicely until raw smell vanishes and all the pieces coats with the oil.
  5. Next comes the turn of adding ground green masala and salt. Fry nicely and lastly add drained rice and fry for couple of minutes.
  6. Add water (I normally add 1: 2 for Basmati rice or Sona masuri rice) If you are using small grain (Jeera rice) Use 1: 1 ½ ratio for water. Here 1 is rice and 2 or 1 ½ is water. Use rice measured cup for water measurement.Check for salt and squeeze lemon and close the lid. Cook for 1 whistle and keep it in a simmer for 2 to 3 minutes.
  7. During this time, we can prepare bread croutons. Usually bread pieces will be deep fried, drained and added. But, I normally avoid deep frying and make it like this. Take one tawa, drop couple of spoons of ghee or oil, when it is hot, drop the bread pieces and fry for 2 to 4 minutes, until all the bread pieces coats partially and half roasted. Now switch off the gas, spread those bread pieces in a baking dish, bake for 20 minutes or until it is crisp in a pre-heated oven or convection oven.
  8. When Pressure relieves, open the cooker lid and mix in bread croutons and mix well. Close the lid and leave for some time to soak all these bread pieces to absorb the aroma and then serve with Onion raita at the side.

It is fried with onion and other masalas and ground to paste. Selection of the vegetable is also. Vegetable Pulav is very versatile and made in many ways. Each house or family has their own favourite recipes. But this one is found in any small darshini or small eateries in Bangalore.

So that is going to wrap it up for this special food vegetable pulav (bangalore style): recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!