Vegetable Pulao

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small mixi take ½ cup coriander, ¼ cup mint, 1 inch ginger, 2 clove garlic, 2 chilli, 2 pod cardamom, 1 inch cinnamon, 5 cloves, 1 tsp fennel, ¼ cup water and blend it to smooth paste and keep aside.

Step 2

In a large kadai, heat 2 tbsp ghee. Add 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pod cardamom, 3 cloves, ½ tsp pepper and 5 cashew. Saute on low flame until the spices turn aromatic.

Step 3

Now add ½ onion and saute until the colour changes slightly.

Step 4

Once the onion turns transparent, add 1 tomato and saute until the tomatoes turn soft and mushy.

Step 5

To this add 5 beans, 2 tbsp peas, ½ carrot, ½ potato and saute for a minute until the vegetables gets half cooked.

Step 6

Now add the prepared masala paste, 1 tsp salt and mix it well.

Step 7

Add 2 cup water and stir well and let it boil.

Step 8

Once the water is boiled, add 1 cup soaked basmati rice and mix it well

Step 9

Cover and simmer for 20 minutes. If you are making it in pressure cooker, cook it for 1-2 whistle

Step 10

In a bowl, add 1 cup curd and whisk it with 1 cup water.

Step 11

Add ½ onion, ½ tomato, 2 tbsp coriander, ½ tsp roasted cumin powder and ¼ tsp salt and mix it well.