Vegetable Polau/Sobji Polau
- By: Zurana Masud
- | 0 Comment
- | On: January 29 2016
Description
Sobji Polau
Vegetable Polau/Sobji Polau
Ingredients
- For rice:
- Polau rice-chinigura/kalijira/bashmoti - 2 cups
- Onion - 1/2 cup chopped
- Ginger paste - 1 tablespoon
- Green Cardamon - 4 numbers
- Cinnamon stick 1 - 2 pieces
- Bay leaf - 2 pieces
- Cloves - 4 pieces
- Ghee - 4 tablespoon
- Water - 3 1/2 cup
- Green chili - 3-4
- Salt - to taste
- For vegetable:
- Mix vegetable-carrot, long bean, green peas,baby corn, broccoli,potato and cauliflower - 4 cups
- Green peas/motorshuti - 1/2 cup
- Onion Paste - 2 tablespoon
- Garlic paste - 1 teaspoon
- Cumin paste - 1 teaspoon
- Coriander powder - 1/2 teaspoon
- Red chili powder - 1/2 teaspoon
- Garam masala powder - 1 teaspoon
- Tok doi(plain yogurt) - 4 tablespoon
- Milk - 1/2 cup
- Salt - to taste
- Ghee - 4 tablespoon
Instructions
Vegetable Preparation:
- Wash and cut the vegetable into cubed pieces.
- Drain all excess water.
- Cook in a pressure cooker for one whistle.
- Remove vaggie immediately from cooker and keep aside.
- Heat oil in a pan, add 1/4 cup chopped onion.
- Fry until nice golden color and keep aside.
- In the same pan add onion paste, garlic paste, cumin paste and two tablespoon water. Saute' for 1 minute.
- Now add spice powder- coriander powder, garam masala powder, red chili powder and salt. Saute for half a minute.
- Add boiled vegetable and mix with spices. Fry for one minute.
- Whisk yogurt with milk and pour into vegetable. Mix gently with vegetable.
- Remove from heat. Keep aside.
Sobji Polau preparation:
- Wash and drain water of rice. Soak the rice if it Bashmoti rice. Keep aside.
- Heat ghee in a medium sauce pan, fry 1/4 cup chopped onion with whole garam masal- cinnamon, cardamon, bay leaf and cloves.
- Add ginger paste and fry a little.
- Add rice and fry 1 minutes.
- Add water, green chili and salt. Stir two or three times.
- Bring to boil until water dries up.
- Once water dries up, reduced heat to low.
- Add green peas.
- Place a tawa under the pan.
- Keep cover and cook for 10-12 minutes.
- Once cooked now add cooked vegetable and beresta/fried onion into rice.
- Mix gently with rice.
- Add kewra/rose water.
- Cover and keep on dum for 15 minutes on low heat.
- Remove from heat and keep covering before serving.
- Serve with chicken or beef rezala.
Sobji Polau
