Vegetable pulao (or Sabzi pulao) recipe

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Ingredients:

  • 2 cups Basmati Rice
  • 4 cups Water
  • 2 Carrots
  • 6 Green Beans (or 1/2 cup Peas)
  • 1 Potatoe
  • 1 big Onion
  • 1 Tomato (option)
  • 2 Green chilies
  • Few Cashewnuts
  • 1 Bayleaf
  • 2 tsp Ghee
  • Salt to taste
  • Coriander leaves for garnishing

Grind to Paste:

  • 1 Inch Ginger
  • 5 Garlic cloves
  • 3 Cloves
  • 1 Onions
  • 3 Green chillies
  • 2 Cinnamon sticks
  • 2 Cardamoms

Method of preparation:

  1. Soak rice in water for half an hour before cooking.
  2. Blend all the Grind to Paste (mention at the above) ingredients keep aside.
  3. Chop all the vegetables, keep aside.
  4. Heat 1 tsp of ghee in a pan, fry cashewnuts. Keep aside.
  5. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes.
  6. Add the chopped vegetables and some salt. Fry for about 2-3 minutes and add the rice. Stir frequently until the rice is nicely mixed and slightly toatsed (not burnt).
  7. Add salt, four cups of water. Mix well and bring to a boil on high.
  8. Once it boils; reduce the heat to low, cover the pot and cook until all the water has been absorbed about 15 minutes.
  9. Just before serving take the rice in serving bowl, garnish the rice with cashews and Bayleaf.
  10. Serve hot with raita!

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