• Aanal Kotak

SEVAIYAN PULAO



CHEF AANAL KOTAK

  • Prep Time: 15 MINUTES

  • Cook Time: 20 Minutes


INGREDIENTS:-

  •  1 cup Vermicelli (Sevaiyan)

  •  1 cup rice (cooked)

  •  2 tsp ghee

  •  ½ tsp cumin seeds

  •  4 clove (laung)

  •  2 small stick cinnamon

  •  2 cardamom (elaichi)

  •  ¼ cup green peas

  •  ¼ cup carrot (grated)

  •  ¼ cup Yellow capsicum

  •  ¼ cup green capsicum

  •  ¼ cup red capsicum

  •  ¼ cup broccoli

  •  1 tbsp French beans

  •  ½ tsp red chilli powder

  •  ½ Tsp Turmeric powder

  •  ½ tsp garam masala

  •  ½ tsp lemon juice

  •  ¼ tsp lemon zest

  •  Salt as per taste


HOW TO PROCEED:

• Take a non-stick pan, heat ghee, add cardamom, cinnamon stick, clove and vermicelli, roast for 5 min.

 Adding veggies, green peas, French beans, red capsicum, yellow capsicum, carrot, broccoli and sauté on a medium flame.

 Add 1 cup of water, mix well and cook while stirring occasionally.

 Adding dry masala, salt as per taste, coriander powder, chilli powder, turmeric powder, garam masala, lemon juice and pinch of lemon zest mix properly and sauté on a medium flame for 30 seconds.

 Now add cooked rice and mix with all ingredients in it, for 5 minutes.

 Now Transfer into serving bowl the sevaiyan Pulao and garnish with cinnamon stick.. Divide the dough into equal portions and roll each into a ball. Dust each ball with dry flour and roll into a roti as thin as possible.

• Place each parantha on the tava and cook for minute. Flip over, apply a little ghee and flip again. Cook till both sides are evenly golden.

• Transfer into serving plate and serve hot rajma cheese parantha with green chutney.

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