You are here: Home > Cuisine > Indian Veg Recipes > Mughlai > Mughlai Chawal, Mughlai Biryani > Vegetable and Lentil Pulao Vegetable and Lentil Pulao by Tarla Dalal A concoction of rice, dal, mixed veggies, saffron and fried onions, is layered with a rich gravy made with onion paste, and baked in an oven. This is a relatively easy-to-make main course, but the effect is grand because baking creates a ‘dum’ effect in the vegetable and lentil pulao. 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हिन्दी में पढ़ें (Vegetable and Lentil Pulao in Hindi) વેજીટેબલ ઍન્ડ લૅન્ટીલ પુલાવ - ગુજરાતી માં વાંચો (Vegetable and Lentil Pulao in Gujarati) Vegetable and Lentil Pulao recipe - How to make Vegetable and Lentil Pulao Tags Mughlai Chawal, Mughlai BiryaniPulaosBakedOvenKadai VegLunch Pulao Rice Soaking time: 30 minutes Preparation Time: 20 mins   Cooking Time: 35 mins   Baking Time: 20 to 25 minutes Baking Temperature: 180ºC (360ºF) Total Time: 1101 hours 50 minutes    6Makes 6 servings Show me for servings Ingredients For The Rice-dal Mixture1 1/4 cups rice (chawal) soaked for 30 minutes and drained3/4 cup toovar (arhar) dal1/2 cup thinly sliced deep-fried onions3/4 cup chopped and boiled mixed vegetables (french beans , carrots and green peas)2 pinches saffron (kesar) strands dissolved in 2 tsp of milk salt to tasteFor The Curry2 tbsp ghee1 cup whisked fresh curds (dahi)1 tsp sugar salt to tasteTo Be Ground Into A Smooth Onion Paste (using A Little Water)1/2 cup roughly chopped onions2 tbsp grated fresh coconut4 whole dry kashmiri red chillies , broken into pieces25 mm (1”) piece ginger (adrak)4 garlic (lehsun) cloves1 tbsp poppy seeds (khus-khus)2 cardamoms2 tsp coriander (dhania) seeds1 tsp roasted cumin seeds (jeera)Other Ingredients2 tsp ghee for greasing2 tbsp milk1/2 cup deep-fried onionsFor Serving fresh curd Method For the rice-dal mixtureFor the rice-dal mixtureBoil the rice. Each grain of the cooked rice should be separate. Drain and keep aside.Combine the dal and 1½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 to 15 minutes or till the dal is cooked. Keep aside.Combine the rice, dal, mixed vegetables, fried onions, saffron-milk mixture and salt in a bowl and mix well.Divide the rice-dal mixture into 2 equal portions and keep aside.For the curryFor the curryHeat the ghee in a broad non-stick pan, add the prepared onion paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Remove from the flame, add the curds, sugar and salt and mix well. Keep aside.How to proceedHow to proceedGrease a microwave safe baking bowl with ghee, put 1 portion of the rice-dal mixture and spread it evenly using the back of a spoon.Pour the prepared curry and spread it evenly.Finally put all the remaining rice-dal mixture and spread it evenly.Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.Just before serving, turn upside down on a big serving plate.Serve immediately with fresh curds.