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Mughlai Vegetable Pulao With Fried Bread

5  made it  |  12 reviews

sthumma


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  30 m
  •  4 servings
  •  296.8 Cals
Mughlai Vegetable Pulao with Fried Bread
2

Mughlai Vegetable Pulao With Fried Bread Recipe, How To Make Mughlai Vegetable Pulao With Fried Bread Recipe

This Mughalai vegetable pulav is an adapted pulav in the regions of deccan area where the stale double roti is fried and mixed along with the pulao it gives an extra dimention to the simple vegetable pulao and every one will be digging for the bread pieces.

Biryani is a favorite rice dish through the Indian sub-continent. It's a spectacular recipe of range of spices, saffron and caramelized onions, and has become the most aromatic rice possibly cooked. To all its attractiveness, this is a dish suit for being offered on the royal court.

Biryani is not challenging in any way to prepare like many think. It’s just bit of time consuming and it also require that little extra special atten... Read More..

About Recipe

How to make Mughlai Vegetable Pulao with Fried Bread

(1 ratings)
12 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
20 mins
Mughlai Vegetable Pulao with Fried Bread
Author : Vahchef
Main Ingredient : Bread
Servings : 4 persons
Published date : June 06, 2013


Ingredients used in Mughlai Vegetable Pulao with Fried Bread
• Green peas 1/4 Cup.
• Ginger garlic paste 1 Teaspoons.
• Onions 1 Numbers.
• Cinnamon sticks 2 Numbers.
• Cloves 3 Numbers.
• Cardamom 3 Numbers.
• Cumin seeds 1/2 Teaspoons.
• Fennel seeds 1/2 Teaspoons.
• Bay leaves 3 Numbers.
• Shahi jeera 1/2 Teaspoons.
• Water 4 Cup.
• Basmati Rice 2 Cup.
• Carrot 2 Numbers.
• Beans 4 Numbers.
• Potato 2 Numbers.
• Green chilly 3 Numbers.
• Mint chopped 1 Bunch.
• Coriander leaves(chopped) 1 Bunch.
• Curd 2 Tablespoons.
• Butter 1 Tablespoons.
How to make the recipe:
  1. Take bread slices cut them into pieces and deep fry them till dark golden brown.
  2. Heat butter in a pan and add Shahi jeera, bay leaves, cloves, cinnamon sticks, cardamom, saute it.
  3. Add onions, salt, green peas, carrot, beans, potato, ginger garlic paste, cook this till raw ginger garlic paste flavor is gone,nbsp;
  4. Add green chilly, chopped mint, chopped coriander leaves, curd, water once come to boil add basmati rice mix it once and cover it after 5 minutes rice will be done, switch off the flame.
  5. Add fried bread and put the lid on. Serve this hot with raitha.

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Cooking with images





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Articles


Biryani is a favorite rice dish through the Indian sub-continent. It's a spectacular recipe of range of spices, saffron and caramelized onions, and has become the most aromatic rice possibly cooked. To all its attractiveness, this is a dish suit for being offered on the royal court.

Biryani is not challenging in any way to prepare like many think. It’s just bit of time consuming and it also require that little extra special attention when we do it. The cooking procedure for Biryani shows up an excellence of cooking art.

 

The non-veg biryani can include sea foods. Even though initially cooked with meat, biryani is now also prepared with veggies, specifically in India, the place where a significant number of individuals are vegetarian. The veg biryani is prepared with rice, masala and non-meat ingredients like potatoes and cauliflowers

 

You may use any type of vegetables that you want or anything is accessible at home with you. You may make this using the Basmati rice or even the raw ponni rice or perhaps the jeera kasala too. It's completely your selection the way you use it.

 

This delicious along with yummy Veg Biryani, locally pointed out as ‘Tehri’ and generally it's made on Weekend for Lunch or Dinner. South India exhibit a large range of Biryanis as compared with some other part of the country. Hyderabad alone should certainly cook up to the 40 various ways of biryani.

 

This vegetable biryani recipe includes a relatively big list of ingredients, but once you've everything prepared it isn't so bad. The most difficult part is to get the rice to be the ideal texture. You need loose fluffy rice not overcooked sticky rice.

 

An order of vegetable biryani is definitely essential at any time we step out for Indian cuisine. Initially, it looks like an easy dish to make at home. After all, it’s just rice blended with veggies and its awesome. For the reason that biryani needs more time and a focus than day-to-day rice and vegetables.


comments

 


 
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  • profile image
  • Dark Flame505

    •  14  
    •  391  
    •  5  
   2013-06-06

watching this while hungry is a bad thing...

 
  • profile image
  • AbuOmar

    •  14  
    •  391  
    •  5  
   2013-06-06

Would have never thought to put fried bread through rice. Good idea, i have to t...

  • profile image
  • Lakshmi dhevi Baskar

    •  14  
    •  391  
    •  5  
   2013-06-06

Hi Chef, plz let me know the basmati brand name...it looks awesome...


  • profile image
  • payal ghosh

    •  14  
    •  391  
    •  5  
   2013-06-06

Yenta bagundi choostene aakil perugupotondi.....

 
  • profile image
  • ppoint432

    •  14  
    •  391  
    •  5  
   2013-06-06

Chef, you are an upload monster. I'm 50 videos behind now. :D

  • profile image
  • sudhiir reddy

    •  14  
    •  391  
    •  5  
   2013-06-06

Are u from andhra pradesh

 

  • profile image
  • Gnanavel Thandapani

    •  14  
    •  391  
    •  5  
   2013-06-10

yes i agree.

 
  • profile image
  • teja emandi

    •  14  
    •  391  
    •  5  
   2013-06-17

sir.. difference between biryani and pulav please

 
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  • Samia Hasan

    •  14  
    •  391  
    •  5  
   2013-08-22

The most delicious pulav

 

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  • Rozhan T

    •  14  
    •  391  
    •  5  
   2014-10-14

Hello Chef, thanks alot for great receipes , Can I ask if you add the ingredient...

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  • aadityaa chintapalli

    •  14  
    •  391  
    •  5  
   2015-01-16

Adding of water is added is 1:3 or 1:2 to rice for this recepie??

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  • Jasreen J

    •  14  
    •  391  
    •  5  
   2015-04-02

should we soak d basmati rice before cooking???

 

 


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