BLACK RICE VEGETABLE PULAO RECIPE | BLACK FRIED RICE RECIPE | BLACK RICE RECIPE | VEGETABLE PULAO

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and retain nutrients.

black rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Brown rice is less expensive and provides a similar texture.

Start by washing the black rice thoroughly six to seven times until the water runs clear.

Boil water in a pot, adding a spoonful of salt and half a spoon of oil to prevent sticking.

Once the water is boiling, add the black rice and cook until it's about 90% done, which takes around 20 minutes.

After cooking, strain the rice using a sieve and set it aside to dry.

In a pan, heat two spoons of oil over medium heat.

Add the spices: cumin, cloves, cardamom, and cinnamon, along with dry fruits like cashews and grapes; stir for a bit.

Add one medium-sized chopped onion, followed by chopped ginger and garlic, and chopped green chilies; mix well.

Add chopped potato pieces to the pan and fry them until they start to cook.

Once the potatoes are fried, add green peas and a spoonful of salt; mix well.

Add the remaining vegetables: sweet corn, carrots, yellow bell pepper, and red bell pepper; fry on high flame for about two minutes.

Mix in a small spoonful of kitchen king masala; no turmeric or chili powder is used.

Add the strained rice to the pan and stir well to combine with the vegetables and spices.

Add half a spoon of sugar to the mixture for sweetness; this is optional.

Switch off the flame and plate the black rice pulao, garnishing with coriander leaves and green chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary