Vegetarian Parda Pulao | How to make Vegetarian Parda Pulao

By Archana Potdar  |  12th Oct 2015  |  
5 from 1 review Rate It!
  • Vegetarian Parda Pulao, How to make Vegetarian Parda Pulao
Vegetarian Parda Pulaoby Archana Potdar
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    8

    People

18

1

About Vegetarian Parda Pulao Recipe

Actually #Parda Pulao is made from mutton but that in no way should stop us vegetarians from making this delicious pulao.

Vegetarian Parda Pulao is delicious and authentic dish. Vegetarian Parda Pulao by Archana Potdar is a great option when you want something interesting to eat at home. Restaurant style Vegetarian Parda Pulao is liked by most people . The preparation time of this recipe is few minutes and it takes 25 minutes to cook it properly. Vegetarian Parda Pulao is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Vegetarian Parda Pulao. Vegetarian Parda Pulao is an amazing dish which is perfectly appropriate for any occasion. Vegetarian Parda Pulao is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Vegetarian Parda Pulao at your home.

Vegetarian Parda Pulao

Ingredients to make Vegetarian Parda Pulao

  • For the Parda: 1 cup wheat flour
  • 1/2 cup ghee
  • 1/2 tsp sugar
  • 1 egg ( I did not use)
  • For the Vegetables and Rice: 4 onions sliced
  • 2 each onions sliced then fried and carrots diced
  • 1/4 french beans broken in peices
  • 3 cauliflower florets diced
  • 1/2 cup each milk curd and green peas
  • 250 grams rice
  • 2-3 tbsp ready biryani mix
  • 2 tbsp ghee and ginger-garlic paste
  • a pinch of kesar/saffron
  • salt to taste

How to make Vegetarian Parda Pulao

  1. Mix the vegetables with curd and the ready biryani mix, add salt mix and refrigerate for 12 hours but 1/2 an hour is okay.
  2. Mix the flour with sugar and ghee.With water knead to a soft dough. Cover and set aside.
  3. Whisk the egg and reserve to use as egg wash. (If using) I used plain milk.
  4. Pre-heat the oven at 220°C. Cook the rice on the stove top and set aside to cool.
  5. Heat ghee, add sliced onions and sauté till golden. Add the vegetables and cook till al dente .
  6. Once vegetables are done, adjust the thickness of the gravy with a little milk, check the seasoning and reserve.
  7. Dissolve the saffron in the balance milk. In an oven-proof dish add the vegetable with the gravy first.
  8. Add the rice and fried onion. Drizzle all the saffron milk.
  9. Roll out the dough into a sheet large enough to cover the pan, sealing the sides. Brush the egg wash on the dough,(if using) or milk wash the dough.
  10. Place in the oven and cook till the dough acquires a light brown colour on top and it’s cooked through.
  11. Cut away one-half of the dough from the centre to release the fragrance.
  12. Serve with raita of your choice.

Reviews for Vegetarian Parda Pulao (1)

Prathibha Narendra2 years ago

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