Vegetable Pulao

 

 

 Ingredients :

1 tbsp ghee, melted
1 tsp cumin seeds
3 cardamom
1 bay leaf
3 cloves
3 small cinnamon sticks
2 green chilies, slit into two
20 mint leaves
¼ cilantro, finely chopped
¾ cup mixed vegetables (I used potatoes, carrot and green beans)
1 ¼ tsp salt
¼ tsp turmeric powder
1 cup basmati rice, washed and soaked for 15 mts and drained
1 ⅓ cup water

1 carrot
7 green beans
9 cauliflower florets
3 tablespoon green peas
⅛ teaspoon kewra water optional
10 Cashews
¼ teaspoon sugar
Salt as needed
To temper
1 & ½ tablespoon Ghee divided
½ teaspoon Black pepper
1 inch cinnamon piece
1 Clove
1 Cardamom
1 Biryani leaf
1 teaspoon Shahi jeera or cumin seeds

Instructions :

Wash and soak basmati rice for minimum 10 mins.
In a heavy bottomed vessel or cooker, heat half the ghee. Add items given under ‘to temper’ in order.
Add vegetables except green peas. Sprinkle sugar and fry for 1 minute.
Drain water from rice and add to the veggies. Roast for 1 more minute carefully without breaking the rice.
Pour 1 & ¾ cup water to it. Add salt, kewra water and boil for 2 mins. By now the rice would have half done. Lower the flame and add green peas.
Mix and cook covered for 10 mins in low flame.
Once done, open and fluff the rice very carefully (just 2-3 turns)Keep aside for 5 mins. Mean while fry cashews in remaining ghee until golden and crisp.
Add to pulao and serve. It is important to give standing time for the rice to become fluffy and soft.