Serves – 2
Preparation time – 10 mins
Cooking time – 40 mins
Ingredients:
- Basmathi Rice (washed, drained and soaked in water for 30 mins) – 1 Cup
- Water – 1 and 1/2 Cup
- Oil – 3 Tbsp
- Ghee – 1 tsp
- Cashews – 10 no
- Almonds – 1 Tbsp
- Bay Leaf – 3
- Cloves – 5
- Black Cardamom – 1 no
- Cinnamon – 2 (1 inch pieces)
- Black Cumin (Shahi Jeera) – 1 tsp
- Salt – 1 and 1/2 tsp or to taste
- Ginger – small piece
- Garlic – 3 big cloves
- Green Chillies – 6 or to taste
- Cilantro/ Coriander leaves (finely chopped) – 2 Tbsp
- Mint (finely chopped) – 2 Tbsp
- Onion (finely chopped) – 1/2 Cup
- French beans (chopped) – 15 no
- Potato (cubed) – 1 small
- Cauliflower (florets) – 3/4 Cup
- Green Peas – handful
- Carrot (cubed) – 1 big
Method :
- Heat ghee in a nonstick pan and fry cashews and almonds till golden, remove from the pan and set them aside.
- Heat oil in a deep nonstick pan, add bay leaf, cinnamon, black cardamom, cloves and shahi jeera.
- Add onion and fry for 1 min. Add chopped vegetables. Cover and cook while we make masala.
- In a spice grinder, add ginger, garlic, green chillies and blend to a coarse paste.
- Add this ground masala paste into the vegetables and mix well. Cover and cook till the vegetables are tender. (about 10 mins on low flame)
- Once the vegetables are cooked, add salt, water. Cover the pan and bring the water to a boil.
- Add soaked rice, mix gently with the vegetables.
- Cover and cook till almost all the water is absorbed by the rice.
- Gentle fluff up the rice and simmer pulao for 10 – 15 mins with the lid on.
- Vegetable Pulao is ready, serve as is or with raita or salan.
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