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Indian Regional Karnataka
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Recipe Name: Vegetable Pulav  
Category: Indian Regional Sub Category: North Indian


Prep Time Cook Time Serves



Chopped Onions   1/2 Cup
Chopped Tomatoes   1/2 Cup
Cauliflower (Flowerettes)   1/2 Cup
Carrot Chunks, Cut Beans, Shelled Peas   1/3 Cup
Grated Coconut   1/2 Cup
Mint Leaves   1/4 Cup
Ginger, Garlic   1 tsp (Chopped Finely)
Green Chilli   3 to 4
Cilantro   1/4 Cup
Garam Masala, Red Chilli Powder   1/2 tsp
Uncooked Rice   2 Cups (For each cup of rice add 1 1/4 cup of water)
Bay leaves   6
Cinnamon Sticks   Two 1 inch sticks
Cardamon   4
Oil   2 tbsp


  • Grind coconut, mint, garlic, ginger, green chilli, cilantro, garam masala and red chilli powder together with little water.
  • Soak rice in water for 10 minutes and drain. Heat oil in a pan, add 1tsp cumin seeds. When the oil is hot, add rice and fry for a while. (It is not necessary to fry the rice if the rice is basmathi.)
  • Now, add 1 tbsp of oil to the cooker and heat it. Add little cumin seeds, cinnamon, cardamom and bay leaves. Stir and add the chopped onions.
  • Fry until the onions start turning brown. Mix in the tomatoes and the ground paste. Fry for a minute and add the vegetables.
  • Now, add the rice and water. Pressure-cook it for 1 or 2 whistles.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1cup
Amount Per Serving
Calories 220 Calories from Fat 90
% Daily Value'
Total Fat  10g 22%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  596mg 25%
Total Carbohydrate  28g 9%
Dietary Fiber   2g 6%
Protein   2g
Vitamin A   15%   * Vitamin C   18%
Calcium   2% * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs