Saffron vegetable Pullav with Onion Raita

Hey everyone, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Saffron vegetable Pullav with Onion Raita. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Saffron vegetable Pullav with Onion Raita, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Saffron vegetable Pullav with Onion Raita delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Saffron vegetable Pullav with Onion Raita is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Saffron vegetable Pullav with Onion Raita estimated approx 20 minutes.

To get started with this recipe, we must prepare a few components. You can have Saffron vegetable Pullav with Onion Raita using 15 ingredients and 5 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Get to make Saffron vegetable Pullav with Onion Raita:

1. 1 cup chopped beans carrot capsicum aloo and peas
2. 2 medium size onion
3. 1/2 cup Bread croutons
4. 1 cup Basmati rice
5. 2 Saffron strands soaked in two teaspoon milk
6. 2 teaspoon Ghee
7. 2 cups Water
8. as needed Oil as required for tadka
9. 1/2 teaspoon Ginger garlic paste
10. 1 teaspoon Kasuri methi roasted and crushed
11. 1 handful Khada masala( two cloves two cardamom one bay leaf small piece of cinnamon stick)
12. 1/2 tsp garam masala
13. 1/2 tsp chilli powder
14. to taste Salt
15. 2 teaspoon Curd

Steps to make to make Saffron vegetable Pullav with Onion Raita

1. First soak the rice for twenty mins and then drain and fry in ghee with khada masala for two mins on low heat. Add two cups of water to rice and pressure cook it for two whistles and keep aside.
2. For sabji Take oil in kadhai add mustard seeds jeera and saunf with hing and sauté till it crackles then add chopped onions with ginger garlic paste and caramelize it meaning let it get dark brown. Once done keep at least two spoons aside for the layering.To the rest of the onions in the kadhai add the chopped vegetables with half teaspoon of garam masala chilli powder salt and cook well. Once cooked add beaten curds and mix well. Keep aside.
3. For bread croutons cut bread into square and take little oil add bread when heated and to this sprinkle pepper and salt as per taste. Make it crisp on low flame else toast it oven at 180 degrees for ten mins.
4. Layering the saffron vegetable pulao. First add the cooked vegetable then add the basmati rice and then caramelized onions then croutons then Kasuri methi and serve with onion raita.
5. For onion Raita Take 1 1/2 cups of thick curd and beat it. Now chopped one medium onion one green chilli salt to taste hing little bit and mix with curds. For tadka Take oil in pan and add mustard seeds and let it crackle add this to the curds and serve with pullav.

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