Vegetables Pulao

Name: Vegetables Pulao
Cuisine: Indian
Ingredients: 1 1/2 cups basmati rice; 2 tbsp oil or ghee; 2-3 medium onion thinly sliced; 2 green chilies slit or as needed; 1-1 1/2 cups mix vegetables chopped (cauliflower,carrots, beans, peas, potatoes); as needed salt; 2 1/2 cups water; 3 tbsp mint (or pudina, finely chopped); 1 1/2 tsp ginger garlic paste; Dry spices for veg pulao recipe; 1 bay leaf (or tej patta); 1 star anise; 1 strand mace (or javithri,); 1/2-3/4 tsp shahi jeera; 4 green cardamoms; 6 cloves; 2 inch cinnamon; 1 small piece nut meg(jaifal); 1/4 tsp fennel seeds powder

Sadhana Mohindra @cook_12095969

#Cookpad #56Bhog
#Recipe 33

Sadhana Mohindra @cook_12095969

#Cookpad #56Bhog
#Recipe 33

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Ingredients

1 1/2 cupsbasmati rice
2 tbspoil or ghee
2-3medium onion thinly sliced
2green chilies slit or as needed
1-1 1/2 cupsmix vegetables chopped (cauliflower,carrots, beans, peas, potatoes)
as neededsalt
2 1/2 cupswater
3 tbspmint (or pudina, finely chopped)
1 1/2 tspginger garlic paste
Dry spices for veg pulao recipe
1bay leaf (or tej patta)
1star anise
1 strandmace (or javithri,)
1/2-3/4 tspshahi jeera
4green cardamoms
6cloves
2 inchcinnamon
1small piece nut meg(jaifal)
1/4 tspfennel seeds powder

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Steps

1

Wash rice a few times until water runs clear. Soak it for at least 15 minutes. Drain off the water and set aside.
Chop all the veggies and slice onions. Chop pudina and slit green chilies.
2

Heat ghee or oil in a hot pan.
Next add in the dry spices - bay leaf, star anise, mace, cumin, cardamoms, cloves, cinnamon, nutmeg.
3

Fry them lightly in hot oil until they sizzle. Add the fennel powder.
Saute onions until golden.
4

Fry ginger garlic paste until the raw smell goes off.
Add all the veggies and mint. Saute for 2 to 3 minutes.
5

Pour water and add salt too. Taste the water, it has to be slightly salty.
Bring the water to a rolling boil.
6

Next add drained rice and stir.
7

Cook on a medium heat until all the water evaporates. When the rice is still soggy, cover with a lid. Cook on a low flame for 4 to 5 mins until the rice is done fully.
Switch off the flame.
8

When the steam goes down, remove the lid and fluff up the rice.
Serve veg pulao hot or warm with a simple or masala raita,green Chutney.