Hyderabadi Vegetable Pulao

Nutrition values are AI-estimated based on ingredients.

• 1 cup basmati rice
• 2 tbsp clarified butter
• 1.5 tsp cumin seeds
• 2 tsp salt
• 0.5 cup chopped cilantro
• 3 cups water
• 3 tbsp oil
• 4 cups chopped tomatoes
• 2 tbsp ginger
• 1 green chili
• 1/8 tsp asafoetida
• 2 tbsp coriander powder
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp sugar
• 0.25 cup cashew powder
• 3 cups mixed vegetables
• 1 cup paneer
• 1 tsp garam masala

1. 1Heat clarified butter in a pot and sizzle 0.5 tsp cumin seeds.
2. 2Add basmati rice, 0.25 cup cilantro, 0.5 tsp salt, and 2 cups water to the pot; bring to a boil, then cover and cook for 13-15 minutes.
3. 3Blend chopped tomatoes, ginger, and green chili into a smooth paste.
4. 4Heat oil in a separate pan, add 1 tsp cumin seeds and asafoetida.
5. 5Pour in blended tomato paste, add coriander, turmeric, red pepper powder, sugar, and 1.5 tsp salt.
6. 6Cover and cook the tomato mixture for 3-4 minutes, then stir in cashew powder.
7. 7Add mixed vegetables, cover, and cook for another 3 minutes.
8. 8Stir in paneer cubes and 1 cup of water.
9. 9Add remaining cilantro and garam masala, cover for 2 minutes.
10. 10Serve the vegetable curry alongside the aromatic rice.

These instructions are our analysis of the original video. Watch on YouTube →