Recipe of Multi colored Pulav with broccoli, red and orange bell peppers, and carrots Favorite

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We hope you got benefit from reading it, now let's go back to multi colored pulav with broccoli, red and orange bell peppers, and carrots recipe. You can have multi colored pulav with broccoli, red and orange bell peppers, and carrots using 23 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Multi colored Pulav with broccoli, red and orange bell peppers, and carrots:

1. You need 1 c of broccoli buds + stem below, cut into small pieces.
2. Use 1/2 c of green bell pepper, cut into small pieces.
3. Take 1/4 c of orange bell pepper, cut into small pieces.
4. Take 1/4 c of carrots cut into small pieces.
5. You need 2 c of basmati rice.
6. You need 1 tbsp of sesame seed oil.
7. Get 1 tsp of mustard seeds.
8. Use 1/2 tsp of Hing.
9. Take 1/2 tsp of turmeric powder.
10. Use 1/2 tsp of black jeera.
11. Take 1 tsp of cloves.
12. Provide 2 inch of cinnamon stick.
13. Take 10 of whole cardamoms.
14. Use 2 tsp of ginger, chopped.
15. Get 4 of green chiles, chopped.
16. Prepare 1/4 c of mint, chopped.
17. Use 1 c of onion, chopped.
18. Get 4 of garlic cloves, minced.
19. Get 1/2 c of butter.
20. Prepare 1 tsp of saffron, dissolved in water.
21. Prepare to taste of Salt.
22. Use 1/4 C of chopped cilantro.
23. You need 1/4 cup of roasted cashews.

Steps to make Multi colored Pulav with broccoli, red and orange bell peppers, and carrots:

1. Collect the required ingredients; keep them within your reach.
2. Ingredients.
3. Blanch the vegetables-broccoli, green and orange yellow peppers, and carrots.- i. e. immerse them in boiling water for a couple of minutes and immediately transfer the vegetables alone to a dish containing ice cold water. After a few minutes drain the water. The boiling water in which you submerged the vegetables is your vegetable stock. You will use it later for cooking the rice..
4. In a heavy skillet, over medium heat, temper the spices, mustard, jeera, hing, turmeric etc.- about 3-4 minutes. Stir in cloves, cinnamon, cardamom. Add ginger, green chile, curry leaves, and mint, Stir fry for a couple more minutes. Stir in onions-saute for a few minutes. Let the onions brown. Stir in garlic.Stir in butter, and rice; Stir fry fro a couple of minutes. Add 4 cups of vegetable stock. Bring it to boil. Simmer the heat. Stir in saffron..
5. Stir now and then to make sure that the rice does not stick to the skillet. When the rice is almost cooked add the blanched veggies. After 4-5 minutes. Add salt. Mix gently without breaking the rice or vegetables. Turn off the stove..
6. Garnish with cilantro and dry roasted cashews. Taste and serve with chips, pappads. raitha etc..

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