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Yummy Healthy Brunch
cooking sense
This recipe is dedicated to all the food lovers, health-conscious, pure vegetarians, people who go out for work, and Beginners who are learning to cook.
This recipe is one of the easiest recipes, you can prepare it in 15 minutes
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Served As
Breakfast
,
Brunch
,
Dinner
,
Lunch
Recipe Cuisine Type
Homestyle Cooking
,
Indian
,
South Indian
Servings
2
Calories
884
kcal
Ingredients
1x
2x
3x
For the rice in the same Electric rice cooker
1 1/2
cup
Jasmine Rice
if jasmine rice is not available then you can use any type of rice
2 1/2
cup
water
4 to 5
drops
oil
For Steaming in the Electric Rice Cooker using the Steaming tray
4
carrots
Chopped
13 to 14
Beans
Chopped
For Onion and Green Chilies Marination
1
Onion
Chopped into small pieces
3 to 4
Green Chillies
Chopped
11/2
teaspoon
Salt
1/2
teaspoon
chili powder
1
teaspoon
turmeric
For Curry
1
teaspoon
Mustard Seeds
1
teaspoon
Jeera
1
tbsp
Dried Coriander
1
tbsp
Dried Mint
1
tbsp
Dried Fenugreek Leaves
1/2
teaspoon
Turmeric
1/2
teaspoon
Chili Powder
1/2
teaspoon
Salt
1
tbsp
Coriander Powder
Onion and Green Chilies Mixture
Vegetables
Steamed
1/4
glass
Water
1
cup
Curd
1
teaspoon
Ginger garlic paste
2
tbsp
Oil
Instructions
Switch on the stove and keep the pan.
Once the pan the heated Add 2 tablespoons of oil.
If the oil is heated then in the medium flame Add Dry Mint, Dry Coriander and Dry Fenugreek Leaves.
Then Add the onion mixture, fry for some time and close the lid.
Open the lid and then add the following:-
Half Teaspoon of Turmeric
One and Half Teaspoon of Chilli Powder
Half Teaspoon of Salt
One Tablespoon of Coriander Powder
Mix it gently and then add 1/4th glass of water
Let it cook for about 2 minutes
Then Add One cup of curd and mix it
After 4 to 5 minutes add a steamed vegetable
Mix the vegetables and curry so that they will spread evenly.
Then we can mix the rice with the curry base and make it Pulao Rice or Curry can be served with White rice.
It is Ready to Serve!!!!!!
For Detailed Instructions Refer the Video
Video
Notes
Cut the vegetables (Carrots and beans ) the previous day and refrigerate them.
Chop the onions and green chillies marinate them with required spices and refrigerate them
Cook the rice and steam the vegetables in either an electric rice cooker or a normal pressure cooker whichever is easier.
Parallelly cook the gravy and ensure that the cooked rice and vegetables are warm.
Nutrition
Calories:
884
kcal
Carbohydrates:
141
g
Protein:
25
g
Fat:
25
g
Saturated Fat:
2
g
Polyunsaturated Fat:
9
g
Monounsaturated Fat:
13
g
Trans Fat:
0.1
g
Sodium:
7340
mg
Potassium:
806
mg
Fiber:
13
g
Sugar:
11
g
Vitamin A:
20778
IU
Vitamin C:
22
mg
Calcium:
328
mg
Iron:
6
mg
Keyword
breakfast, brunch, healthy recipe, lunch recipe, vegetarian recipe
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