Vegetable Pulao

INGREDIENTS:

1. Rice - 1 1/2 cups
2. Onion - 300g
3. Tomato - 200g
4. Cauliflower - 170g
5. Beans - 100g
6. Peas-100g
7. Carrots - 100 g
8. Bayleaves - 3
9. Cardamom pods - 6
10. Cinnamon - 1 inch piece
11. Ginger - 1 tsp
12. Garlic - 1 tsp
13. Mint leaves - 1 tsp
14. Fennel seeds - 1/2 tsp
15. Chilli powder - 1 tsp
16. Coriander powder - 2 tsp
17. Shan bombay biriyani mix - 1 tsp
18. Sabji masala - 1 tsp
19. Yogurt - 3 tsp
20. Raisins - 1/3 cup

METHOD:

For Masala

• In oil fry ingredients (7) to (9). Be careful not to burn it.
• Add onion and saute till transperent. Add garlic-ginger paste and saute for a few minutes.





• Add all the masalas from (13) to (18) and fry for a few minutes.





• Add tomatoes and saute well.





• Add yogurt and cook well.

Preparing Rice:

• Wash and drain rice and soak it in water with 1 tsp of lemon in it for 15mnts. Drain the rice.

• Fry the rice thoroughly in a 2 tsp oil. Keep it aside.

Making Pulao:

• Put masala in a deep vessel and add water in the ratio 1(rice):2(water).





• Add salt and rice and vegetables bring it to a boil. Simmer the stove.





• If water is not enough you can add a little water in between.
• When done, spread the pulao on a bigger pan.
• After 10 minutes mix the pulao well gently.
• Garnish with raisins fried in ghee, coriander leaves, spring onions etc.