Lentil And Mixed Veggie-Basmati Rice Pulao Recipe

Name: Lentil And Mixed Veggie-Basmati Rice Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown lentils, washed and picked over; 1 cup basmati rice, washed and drained; 1 tomatoes, peeled and chopped; 10 -12 mushrooms, stemmed,and chopped in thick slices; 1 small cauliflower, boiled and cut into florets (approx. 300gm.); 1 cinnamon stick (small sized one); 1 large onion, sliced; 2 tablespoons cooking oil; ¾ cup green peas, washed and drained; 1 green chili, slit in between (OR 1/2 tsp. red chilli powder); salt (to taste); 1 bay leaf; 2 green cardamoms; 1 -2 clove; 12 lemon, juice of; ⅛ teaspoon turmeric powder; ½ cup bell pepper, cut in thin strips (red, green and yellow); 1 bunch cilantro, finely chopped (for garnishing)

Servings: persons

1 cup brown lentils, washed and picked over
1 cup basmati rice, washed and drained
1 tomatoes, peeled and chopped
10 -12 mushrooms, stemmed,and chopped in thick slices
1 small cauliflower, boiled and cut into florets (approx. 300gm.)
1 cinnamon stick (small sized one)
1 large onion, sliced
2 tablespoons cooking oil
¾ cup green peas, washed and drained
1 green chili, slit in between (OR 1/2 tsp. red chilli powder)
salt (to taste)
1 bay leaf
2 green cardamoms
1 -2 clove
12 lemon, juice of
⅛ teaspoon turmeric powder
½ cup bell pepper, cut in thin strips (red, green and yellow)
1 bunch cilantro, finely chopped (for garnishing)

1
Boil the lentils in 2 cups of water for about 30 minutes.
2
Add the Basmati rice, salt to taste, lemon juice (in order to retain the colour of the rice and to keep the grains fluffy as well as for its great flavour, lemon juice is added) and another cup of water.
3
Cook for 15 minutes.
4
Boil the cauliflower florets in water to which turmeric powder has been added.
5
In the meantime while the lentils and rice is being cooked, heat oil in a large skillet.
6
Add the cinnamon stick, bay leaf, cloves and cardamoms.
7
Stir-fry for a minute until fragrant.
8
Add the sliced onion and slit green chilli/red chilli powder.
9
Saute until the sliced onion turns golden-brown.
10
Add the red, yellow and green bell pepper strips.
11
Saute for a few seconds.
12
Add the chopped tomato, green peas, mushrooms and boiled cauliflower florets; mix well.
13
Cook on medium-flame for 10 minutes, stirring on and off, until all the veggies are cooked completely.
14
Add the cooked rice-lentil mixture.
15
Garnish with cilantro.
16
Serve hot (preferably, immediately!)
17
with low-fat yogurt or your favourite raita!

562

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup brown lentils, washed and picked over, 1 cup basmati rice, washed and drained, 1 tomatoes, peeled and chopped, 10 -12 mushrooms, stemmed,and chopped in thick slices, and more.

Yes, Lentil And Mixed Veggie-Basmati Rice Pulao falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil And Mixed Veggie-Basmati Rice Pulao

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