STEP 1.1- wash rice and soaked in water for 10 minutes. Heat cooker and add ghee. Add bay leaf, hing, cumin seed, cinnamon stick, cloves, black pepper corn. When it's crackled add chopped ginger- green chili and onion. Saute till onions gets softened on medium flame.
STEP 2.2- add all chopped vegetables and mix. Cook for a second. Add all spices and mix well.
STEP 3.3- Remove water from rice and add it into the vegetables and Mix. Add 3 cup of water and cover the lid.
STEP 4.4- allow 2 whistles and remove from heat. After release the steam open the lid and serve hot mix vegetables pulao with chutney.
Nutrition value
420
calories per serving
2 g Fat11 g Protein88 g Carbs7 g FiberOther
Current Totals
2 g Fat
11 g Protein
88 g Carbs
7 g Fiber
MacroNutrients
Carbs
88 g
Protein
11 g
Fiber
7 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
91 mg
Iron
8 mg
Vitamin A
91 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
33 mcg
Vitamin B12
0 mcg
Vitamin C
18 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
96 mg
Manganese
2 mg
Phosphorus
189 mg
Selenium
1 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
