Nepalese Vegetable Pulao

From: browniepie

On Apr 12, 2006

I cooked 5 cups of rice and increased all of the ingredients. I think I may have used a little too much water, because my rice was just a touch overcooked. I think if I would have followed the recipe exactly it probably would have turned out better, but the flavor was still good. I wanted to try this dish for company and they seemed to like it despite the overcooked rice. By the way, I also added a couple of potatoes in there and I think next time I'll add some red chili powder just for that extra kick!

From: sugarpea

On Jun 20, 2005

So many flavors, so much pleasure. We both loved this. Used fresh tomatoes and snap peas and believe the flavor was really heightened by the chiles. I made one substitution - green cardamom - don't have black. Nice recipe.

From: Charishma Ramchandani

On May 11, 2004

I cooked this for dad and myself for dinner tonight. It was a meal by itself and was wonderful with fat-free plain yogurt - very delicious! I substituted the green chillies with 1/2 tsp. of red chilli powder and I used green cardamoms instead of black ones since I didn't have those on hand. Also, I used 1 1/2 cups of greenpeas, 1 tbsp. of cumin seeds, 2 cloves of garlic, 1 inch cinnamon stick, 1 tsp. of ginger and 2 Roma tomatoes instead of 1/2 a large one. Other than that, since I'd increased the quantity of peas, I had to use 1 1/2 cups more of water than stated in the recipe. I used 1 1/2 tsps. of salt for this dish. The only ingredient I didn't have on hand was lemon and hence I couldn't add lemon juice to this. I don't think it's really required because this rice dish is WONDERFUL just as it is Thanks Angela for a nice dinner!