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Before you jump to Ulava Charu Vegetable Pulao - Andhra Style recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to ulava charu vegetable pulao - andhra style recipe. To cook ulava charu vegetable pulao - andhra style you need 26 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Ulava Charu Vegetable Pulao - Andhra Style:
- Prepare 1/2 cup horse gram lentils, soaked overnight
- Prepare 1 1/2 cups basmati rice, soaked for 30 minutes
- Get 2 cups mixed vegetables (I used frozen veggies)
- You need 2 tbsp. oil
- Take 1 tsp. ghee
- Take 1 tsp. mustard seeds
- Provide 1/2 tsp. cumin seeds
- You need 1-2 dry red chilies
- Use 1-2 green chilies, slit
- You need 1 sprig curry leaves
- Get 1 " cinnamon
- Take 2-3 green cardamoms
- Prepare 5-6 cloves
- Use 1 javitri
- Get 1 star anise
- You need 1 stone flower
- Take 1-2 onions, chopped
- You need 1 tbsp. ginger-garlic paste
- Get 1/2 tsp. turmeric powder
- Prepare 1 tsp. red chili powder
- Provide 1 tbsp. coriander powder
- Get 1 tsp. cumin powder
- Prepare 1 tsp. garam masala powder
- Provide to taste salt
- Take 2 tbsp. coriander leaves, chopped
- Take few fried cashews, onion rings, curd chilies and raita to serve
Instructions to make Ulava Charu Vegetable Pulao - Andhra Style:
- Soak the horse gram lentils overnight. Next day pressure cook in 3 cups water for 20-25 minutes on a low flame.
- Strain the liquid and keep aside.
- Heat oil in a pan and temper with mustard seeds, cumin seeds and all the whole garam masala. Saute for a few seconds.
- Add the onions and curry leaves. Fry till light brown.
- Add the ginger-garlic and all the dry spices mixed with a little water. Saute till the oil separates.
- Add the veggies and saute for a minute.
- Then add the soaked and drained rice and fry for a minute more.
- Add 2 cups lentil stock and pressure cook for 2 whistles.
- When done, fluff it up with a fork.
- Garnish with cashews, onion rings and coriander leaves.
- Serve hot with raita, papad, onion rings and curd chilies.
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