Vegetable Pulao with Fried Bread Recipe

This Pulao is usually made when there is a couple of days old bread lying around or when one has cut the bread into cubes and dried it. This is basically to ensure that minimum fat is absorbed while frying. You can use vegetables and so also masalas of your choice.

Ingredients :

• 250 gms Basmathi rice
• 2 slices of Bread
• One large carrot
• 15 French Beans
• 2 potatoes
• 2 large onions
• 2 tomatoes
• 200 ml Curds
• 3 tbsps Ghee/clarified butter
• 3 tbsps Oil
• 1 tsp Shahjeera/Black cumin caraway
• 1 Bay leaf
• 1 tbsp Kashmiri chilly powder
• A pinch of Haldi/Turmeric
• 1 inch piece of ginger
• 7 Garlic cloves
• 2 green chillies
• 1 tbsp Garam Masala
• Salt

Method :

Cut the sides of the bread. Cube the slice into bite sized pieces. Deep fry to a golden brown in Ghee. Keep aside. Wash and soak the Basmathi rice for fifteen minutes. Drain. Slice the onions. Chop the tomatoes. Dice the carrots, chop the Beans into one inch pies and cube the potatoes into required size. Make a coarse paste of the ginger, garlic and green chillies. Heat the oil and ghee mixture in a pan. Drop in the Shahjeera and Bay leaf. Toss. Drop in the onions and the vegetables. Roast on a gentle flame till the vegetables are three fourth done and the onions turn translucent. Add the ginger, garlic, green chilly paste. Roast till the raw flavour goes away. Drop in the Chilly, Turmeric and Garam Masala powders. Toss. Add the tomatoes and salt. Roast till mushy. Tip in the Curds, Rice and 300 ml water. Bring to a boil. Cover and cook till the water is absorbed. Set aside for ten minutes. Mix in the fried bread pieces and serve hot with a Raita of your choice.