|
Ingredients
|
For 4
|
For 100
|
|
Pulao rice
|
500gms
|
11kg
|
|
Peas
|
115gms
|
2.8kg
|
|
Carrots
|
225gms
|
5.6kg
|
|
Beans
|
115gms
|
2.8kg
|
|
Cauliflower
|
55gms
|
1.35kg
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Cardamom, bayleaf, peppercorn
|
2 – 3gms
|
15 – 20gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Fat
|
100gms
|
2.5kg
|
|
Vegetable stock or water
|
1ltr
|
22ltr
|
Shell peas. Peel and cut carrots into long thin slices.
String and cut beans also into long slice. Break cauliflower into flowerettes.
Slice onions. Wash and drain rice. Heat the fat. Fry onions till crisp and
remove. Fry vegetable slightly and remove. Add whole spices and rice; fry well.
Add vegetable stock and cook. When rice is three-fourth done make a well in the
centre. Add vegetables, cover and cook on a slow fire with live coal on lid or
covered in a slow oven. Cook till rice and vegetable are tender. Mix well and
serve hot, garnished with fried onions.
