PANCH PULAO (5 VEGGIES) WITH GREEN CHUTNEY..

I

INGR:   (4 servings)

Basmati rice                         2 cups
Cauliflower flowerets         1 cup
Carrot rings diced                1 cup   
French Beans diced             1 cup
Baby potatoes                        a few
Peas                                          1 cup
Onion                                       2
Tomatoes                                 2
Garlic                                        5 pods
Ginger                                       1/2 "
Green chillies                          4-6
Bay leaves                                 2-3
Cinnamon                                 1"
Black cardamom                     3
Green cardamom                    4
Star aniseed                              2
Cloves                                         4-5
Coconut milk/plain milk        1 cup
Oil/ghee                                      4 - 5 tbsp  
Salt to taste


Method:

1. Wash and drain rice; keep aside. 
2. Slice onions and tomatoes finely lengthwise; crush garlic ginger.
3. Heat oil/ghee in a cooker and put in the whole spices.
4. Add ginger garlic - stir ; put in onions and chillies.
5. Saute till onions are golden brown at the sides, add tomatoes.
6. Stir till they are mushy, add salt and mix well.
7. Now add all the vegetables except for cauliflower and saute for 2 mts.
8. Stir in rice gently and fry till it is well coated with oil and spices.
9. Add milk and 2 cups of hot water. Check for taste to adjust the seasonings.
10. Lastly add the cauliflower flowerets and close the lid of the cooker.
11. Pressure cook on medium flame till the first whistle, remove from the stove.
12. Rest it till all pressure gets released on its own; this gives eenough time for the rice to get cooked.
13. Open and transfer to a shallow dish; rest it for 5 mts and fork gently to fluff up the pulao.
14. Serve hot with green mint chutney/raitha .