VEG PULAO...

 

RECIPE:

Ingr:

Basmati rice                                    2 cups
Carrot & Beans cut into cubes     1 cup
Green peas                                     1/2 cup
Onion                                              1
Tomato                                            1 
Garlic flakes                                   2
Ginger                                             1/2 "
Green chillies                                 5
Mint leaves                                      2 sprigs
Coriander leaves                            2 sprigs
Lemon juice                                    1 tsp
Cinnamon                                        1"
Cloves                                              4
Cardamom                                       4
Nutmeg pd                                       a pinch
(or nutmeg flower)                          1
Bay leaf                                            3
Fennel pd/seeds                             1 tsp
Cashew & raisins                            1 tsp
Garam masala                                 1 tsp
Coconut milk                                  1 cup
or (cream milk optional)
Ghee                                                1 tbsp
Oil                                                    2 tbsp
Sugar                                               1/4 tsp
Salt to taste   

Method:

1. Wash and soak rice for half an hour. Drain and keep aside.
2. Chop onion and tomato lengthwise finely.
3. Cut veg into fine cubes.
4. Chop ginger garlic finely.
5. Heat oil and ghee in a cooker and on heating add the whole spices.
6. When they crackle, add ginger garlic; now add onion and saute till light pink.
7. Add tomatoes and mint leaf. Stir for 2 mts.
8. Now add all the veggies and saute them for a mt.
9. Add sugar, salt, garam masal and stir well.
10. Add hot water (2 cups) and coconut milk /cream milk and check for seasoning.
11. When the water begins to boil, put in lemon juice and add the rice.
12. Close the lid and let it cook on medium flame till the first whistle.
13. Reduce the heat and let it simmer for 3 mts.
14. Remove from stove and let it cool.
15. After all the steam has escaped, remove the lid and rest it for a while.
16. Remove the contents into a shallow dish and sprinkle with coriander leaves.
17. Serve hot with onion raitha or any side dish of choice.