VEGGIE PULAO

VEGGIE PULAO

INGREDIENTS:

500 gms Long grained rice (basmati rice)

150 gms Ghee

4 Black cardamoms 

2 tsp Caraway seeds (shahjeera)

3 Bayleaves 

2 Cinnamon (dalchini sticks)

2 Cloves (lavang)

1/2 cup chopped carrot

1/2 cup chopped beans

1/2 cup chopped red capsicum

1/2 cup chopped green capsicum(its your choice)

1/2 cup green peas

Salt to taste

A pinch of saffron (kesar) strands , dissolved in a tsp of milk

METHOD:

STEP 1:-Pressure cook the rice along with 3 cups water for 3 whistle.

STEP 2:-Allow the stem to escape before opening the lid.

STEP 3:-Cool and seperate into 2 equal portion and keep aside.

STEP 4:-Heat a wok, add 100 gm of ghee, add the caraway seeds, bay leaves, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

STEP 5:-Add the chopped vegetables and salt to taste, mix well and saute on a medium flame for 2 minutes.

STEP 6:-Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

STEP 7:-In another broad pan, spread a portion of rice and spread a layer of masala on the top.

STEP 8:-Spread the rice again on top of the masala and spread,pour the remaining ghee, and saffron mixture evenly on the top.

STEP 9:-Cover and cook on a very slow flame for 15 minutes.

Serve hot with raita.