Spicy Vegetable Pulao

Ingredients

• • Basmati rice - 1 cup
• • Mixed diced vegetables (potatoes, carrot, beans, cauliflower etc.) - 2 cups
• • Peas (fresh) - 3 tablespoons
• • Oil/Ghee - 3 tablespoons
• • Onions (cut lengthwise) - 2
• • Coconut extract - 1 cup
• • Tomato pulp - ½ cup
• • Water - ½ cup
• • Salt - as required
• • Ginger-garlic paste - 1 teaspoon

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Ingredients For Grinding Together (1)

• • Coriander leaves - 1 bunch
• • Cashew nuts - 10

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Ingredients For Grinding Together (2)

• • Green chillies - 7
• • Poppy seeds - ½ teaspoon
• • Ginger - 1 inch piece
• • Garlic - 3 flakes
• • Aniseeds - ¼ teaspoon
• • Coconut (grated, fresh) - 2 tablespoons
• • Cardamoms - 2
• • Cinnamon - 1 inch piece
• • Cloves - 2

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Ingredients For Garnishing

• • Cashew nuts - 1 tablespoon
• • Mint leaves - 2 tablespoons
• • Lemon - 1

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Method

• 1. Wash and soak rice for 10 minutes.
• 2. Drain water completely.
• 3. Heat a Teaspoon.
• 4. Of ghee and fry the rice for 2 minutes.
• 5. Peel and cut vegetables.
• 6. Mix coconut extract, tomato pulp and water.
• 7. Heat a pressure cooker, add ghee and oil.
• 8. Fry masala spices and then onions.
• 9. Add ginger-garlic paste and other vegetables.
• 10. Fry till vegetables become tender.
• 11. Sprinkle little water if necessary.
• 12. Continue frying with masala paste II, till good smell comes.
• 13. Pour coconut extract, tomato juice and water.
• 14. When it starts boiling add salt, half of the coriander paste, rice and pressure cook for 10 to 12 minutes in low flame.
• 15. After removing the lid gently mix cut mint leaves, other half of the coriander paste, lemon juice and little ghee.
• 16. Serve hot garnished with fried cashew nuts.