Learn to Make Food Part 4 Vegetable polao

Vegetable polao Source

Fixings: 500 grams of rice (basmati rice), cauliflower half container, broccoli half glass, carrots cubed half glass, some potato blocks, peas half container, some vegetable stock, ginger glue 1 tablespoon, Garlic glue 1 teaspoon, onion glue 1 table-spoon, cumin seeds 1 teaspoon, poppy seeds 1 tablespoon, salt amount, lemon juice 2 tablespoons, sugar 1 teaspoon, drain half glass, chapati 10 12, oil half glass, cloves 4 T, cinnamon 4 pieces, cove leaves 2, cardamom 4, ghee 3 tablespoons.

Method: All vegetables ought to be bubbled independently in bubbling water with salt. Wash the rice and wash the water. Warmth oil with hot flavors and narrows leaf cut with every one of the flavors of vegetable oil. Leo squeeze and rice ought to be given to the water. At the point when the water gets dry, it ought to be showered 5-7 minutes with drain, sugar and sugarcane. With all vegetables, ghee on vegetable must be kept in the mouth for 15-20 minutes. Vegetables can be presented with cooked polao, hamburger and broiled meat.