VEGETABLE PULAV

VEGETABLE PULAV

Ingredients:
2 cups basmathi rice soak for 15 minutes
2 potatoes cut into cubes
1 carrot cut length wise
10 french beans cut length wise
1 cup cauliflower florets
¼ cup green peas
1 red pepper cut into squares
2 big onions sliced
2 tbs fresh curds
½ tsp garam masala powder
Salt to taste
10 cashew nuts roasted
Coriander leaves little
2 tsp lime juice

To Grind:
7 green chillies
2 tbs coconut scrapings
1 tsp poppy seeds
2 tsp ginger paste
2 tsp garlic paste
½ tsp aniseeds
3 small onions

To Season:
2 pieces of 1 inch cinnamon sticks
4 cloves
4 cardamoms
2 bay leaves
3 tbs ghee + oil

Method:
Boil the basmathi rice, strain and spread in a container to cool.
Grind all the ingredients under “To Grind” to a fine paste.

Heat a pot with the ghee and oil. Add in the cinnamon sticks, cardamoms, cloves and the bay leaves.
Now add in the sliced onions and sauté till it turns lightly golden.
Now add in all the vegetables and sauté for about 5 minutes.
Add the ground masala and fry till the raw smell goes.

Add ½ cup of water, with the curds, salt and garam masala powder.
Stir nicely. Simmer for some time. Do not over cook the vegetables.
Off the flame and add the like juice.
Now add the cooked rice and gently mix it in the vegetables.
(add little more ghee if needed)
Garnish with cut coriander leaves and roasted cashew nuts.
You can keep the mixed pulav in a rice cooker to keep it warm.