Layered Spicy Vegetable Pulao Recipe

Ingredients

• 1 cup rice (chawal), washed and drained
• 3/4 cup sliced capsicum
• 3/4 cup chopped and boiled mixed vegetables (french beans, carrots and green peas)
• 3 tbsp oil
• 2 1/2 tsp sugar
• 12 mm (1/2?) stick dalchini (cinnamon)
• 2 clove (laung / lavang)
• salt (namak) to taste
• 6 tbsp tomato ketchup
• 2 tsp red chilli sauce
• 1/2 cup thinly sliced onions
• oil for greasing
• 25 mm (1”) stick ginger (adrak)
• 3 green chillies (hari mirchi), roughly chopped
• 3/4 tsp red chilli powder
• 1 tsp cumin seeds (jeera)
• 2 clove (laung / lavang)
• 25 mm (1”) stick dalchini (cinnamon)
• 2 tsp white vinegar

Steps

1. Combine the prepared paste and capsicum in a deep bowl and mix well. Keep aside to marinate for 15 minutes.
2. Heat 2 tbsp of oil in a broad non-stick pan, add the sugar and cook till the sugar melts.
3. Add the cinnamon and cloves and sauté on a medium flame for a few seconds.
4. Add the rice, salt and 1½ cups of water, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally.
5. When the rice is cooked, transfer to a big plate and allow it to cool slightly.
6. Add 2 tbsp of tomato ketchup and ½ tsp of chilli sauce and mix well. Divide the rice into 2 equal portions and keep aside.
7. Heat the remaining 1 tbsp of oil in another broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
8. Combine the marinated capsicum, mixed boiled vegetables, the remaining 4 tbsp of tomato ketchup and remaining 1½ tsp of chilli sauce, sautéed onions and salt in a deep bowl and mixwell. Keep aside.
9. Grease a baking dish with a little oil, put 1 portion of rice in it and spread it evenly.
10. Put the mixed vegetable mixture over it and spread it evenly.
11. Put the 2nd portion of the rice over it and spread it evenly.
12. Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
13. Serve immediately.