How to Cook Yummy Multi colored Pulav with broccoli, red and orange bell peppers, and carrots

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Before you jump to Multi colored Pulav with broccoli, red and orange bell peppers, and carrots recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. You can certainly save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is actually something we can all perform, without difficulty. Largely, all it requires is a little common sense.

We hope you got insight from reading it, now let's go back to multi colored pulav with broccoli, red and orange bell peppers, and carrots recipe. To cook multi colored pulav with broccoli, red and orange bell peppers, and carrots you only need 23 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Multi colored Pulav with broccoli, red and orange bell peppers, and carrots:

1. You need 1 c of broccoli buds + stem below, cut into small pieces.
2. You need 1/2 c of green bell pepper, cut into small pieces.
3. Take 1/4 c of orange bell pepper, cut into small pieces.
4. Get 1/4 c of carrots cut into small pieces.
5. Provide 2 c of basmati rice.
6. Prepare 1 tbsp of sesame seed oil.
7. Prepare 1 tsp of mustard seeds.
8. Get 1/2 tsp of Hing.
9. Use 1/2 tsp of turmeric powder.
10. Use 1/2 tsp of black jeera.
11. Prepare 1 tsp of cloves.
12. Use 2 inch of cinnamon stick.
13. Use 10 of whole cardamoms.
14. You need 2 tsp of ginger, chopped.
15. Take 4 of green chiles, chopped.
16. Use 1/4 c of mint, chopped.
17. Use 1 c of onion, chopped.
18. Take 4 of garlic cloves, minced.
19. Use 1/2 c of butter.
20. Get 1 tsp of saffron, dissolved in water.
21. Get to taste of Salt.
22. Use 1/4 C of chopped cilantro.
23. You need 1/4 cup of roasted cashews.

Instructions to make Multi colored Pulav with broccoli, red and orange bell peppers, and carrots:

1. Collect the required ingredients; keep them within your reach.
2. Ingredients.
3. Blanch the vegetables-broccoli, green and orange yellow peppers, and carrots.- i. e. immerse them in boiling water for a couple of minutes and immediately transfer the vegetables alone to a dish containing ice cold water. After a few minutes drain the water. The boiling water in which you submerged the vegetables is your vegetable stock. You will use it later for cooking the rice..
4. In a heavy skillet, over medium heat, temper the spices, mustard, jeera, hing, turmeric etc.- about 3-4 minutes. Stir in cloves, cinnamon, cardamom. Add ginger, green chile, curry leaves, and mint, Stir fry for a couple more minutes. Stir in onions-saute for a few minutes. Let the onions brown. Stir in garlic.Stir in butter, and rice; Stir fry fro a couple of minutes. Add 4 cups of vegetable stock. Bring it to boil. Simmer the heat. Stir in saffron..
5. Stir now and then to make sure that the rice does not stick to the skillet. When the rice is almost cooked add the blanched veggies. After 4-5 minutes. Add salt. Mix gently without breaking the rice or vegetables. Turn off the stove..
6. Garnish with cilantro and dry roasted cashews. Taste and serve with chips, pappads. raitha etc..

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