Poha Pulao
Equipment
- Bowl
- Frying Pan
- Skillet
Ingredients
- 100 g Pressed rice (1/2 cup)
- 100 g Peas (2/3 cup), shelled if fresh
- 1 tablespoon Vegetable oil plus extra for stir-frying
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Turmeric ground
- 1/2 teaspoon Chilli powder
- 1/2 teaspoon Garam Masala
- 150 g Cauliflower (1 1/2 cups), cut into florets
- 1 Potato medium-sized, cut into small pieces
- 100 g French (green) beans sliced
- 2 Carrots diced
- 2 Tomatoes medium-sized, cut into quarters
- 50 g Paneer cut into small pieces
- 1 teaspoon Sugar
- 1 tablespoon Lemon juice
- 2-3 Green chillies de-seeded
- 1 Ginger 1 x 2.5-cm / 1-inch piece, fresh, peeled and grated
- Salt
- 1 Coriander (Cilantro) leaves large sprig, chopped, to garnish
Instructions
- Soak the pressed rice in a bowl of water for 10 minutes then spread out delicately to dry.
- Meanwhile, cook the peas in a pan of water for 5-7 minutes, or until soft.
- Set aside.
- Heat the oil in a large flat pan or frying pan (skillet).
- Add the mustard seeds and ground spices and stir-fry for 1 minute.
- Add the rice, turning lightly with a flat spatula.
- Cover, reduce the heat to very low and leave for 1 minute, then remove from the heat.
- Heat a little more oil in another frying pan.
- Add the cauliflower and stir-fry until browned, then add the potatoes, French beans, peas and carrots and stir-fry for about 5 minutes.
- Add the tomatoes and cook until the tomatoes are just scalded.
- Add the paneer at the end and cook for a few minutes until it is heated through.
- Stir in the sugar, lemon juice, chillies and ginger, then season with salt.
- Arrange the rice and vegetables in layers in a serving dish and garnish with coriander.
Nutrition
Serving: 4gSodium: 125mgCalcium: 116mgVitamin C: 56mgVitamin A: 6081IUSugar: 8gFiber: 7gPotassium: 747mgCholesterol: 8mgCalories: 276kcalSaturated Fat: 5gFat: 8gProtein: 8gCarbohydrates: 46gIron: 2mg
Tried this recipe?Let us know how it was!