This Mughalai vegetable pulav is an adapted pulav in the regions of the deccan area where the stale double roti is fried and mixed along with the pulao it gives an extra dimension to the simple vegetable pulao and everyone will be digging for the bread pieces.
- Take bread slices cut them into pieces and deep fry them till dark golden brown.
- Heat butter in a pan and add star anise, Shahi jeera, bay leaves, cloves, cinnamon sticks, cardamom, saute it.
- Add onions, salt, green peas, carrot, beans, potato, ginger garlic paste, cook this till raw ginger garlic paste flavor is gone.
- 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.
- Add fried bread and put the lid on.
Serve this hot with raitha.
How to make the tasty recipe procedure as follows:
- Take bread slices cut them into pieces and deep fry them till dark golden brown.
- Heat butter in a pan and add star anise, Shahi jeera, bay leaves, cloves, cinnamon sticks, cardamom, saute it.
- Add onions, salt, green peas, carrot, beans, potato, ginger garlic paste, cook this till raw ginger garlic paste flavor is gone.
- 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.
- Add fried bread and put the lid on.
Serve this hot with raitha.
How to make the tasty recipe description mentioned here,This Mughalai vegetable pulav is an adapted pulav in the regions of the deccan area where the stale double roti is fried and mixed along with the pulao it gives an extra dimension to the simple vegetable pulao and everyone will be digging for the bread pieces.