Vegetable Pullao
(Indian Rice and Vegetable Casserole)
Serves 6
Ingredients
2 cups JYOTi Natural Basmati Rice
4 tablespoons Canola Oil
1 large onion, chopped
3 garlic cloves, minced
2 medium tomatoes, chopped
2 oz. frozen peas, thawed
3 oz. green beans cut into small pieces
1 can JYOTi Natural Kala Channa (Baby Black Chickpeas), rinsed and drained
3 teaspoons garam masala
2 teaspoons salt
3 tablespoons cilantro, freshly chopped
Directions
Rinse and drain the rice.
Preheat the oven to 325 degrees F.
Heat the oil on medium in an oven proof lidded pot until hot; add and sauté the onions until lightly browned, then add the garlic.
Stir for 30-seconds, then add the rice, tomatoes, green beans and peas.
Stir for a couple of minutes then add the Kala Channa, garam masala and salt.
Stir and sauté for 10-12 minutes until the rice becomes translucent.
Add 4 cups of water and stir until the water is absorbed.
Cover the pot and place in the oven for 25 minutes. Remove from oven, and serve.