Vegetable Pulao (Rice cooked with vegetables)

Ingredients:
  • 2 cups basmati rice 3 x 3 inch coconut
  • 4 to 6 hot green peppers 1 1/2 tsp. or more salt
  • 1/4 x 1/4 inch fresh ginger 1/8 tsp. turmeric powder
  • 4 cloves garlic 2 oz. butter or ghee
  • 4 cloves 2 sticks cinnamon
  • 1 tsp. poppy seeds 4 cloves
  • small stick cinnamon 4 bay leaves
  • 1/2 cup chopped coriander leaves 10-12 curry leaves
  • 2 1/2 cups water 4 whole green cardamom
  • 12 cashew nuts 6 pieces mint leaves or
  • 1/4 tsp. dried mint leaves 
  • 1 c. fresh or frozen peas and carrots
  • 1/2 c potatoes

Method:

  • Grind the peppers, ginger, garlic, cloves, poppy seeds, cinnamon, and coriander
  • leaves, adding 1/2 cup water. 
  • Adding enough water grind coconut in a blender and make 2 cups of coconut milk. 
  • In a saucepan heat butter over medium heat and saute the cinnamon, cloves, bay leaves, curry leaves, green cardamom, cash nuts and mint 
  • leaves (add the cashews at the end) .
  • Add the onion and masala paste. 
  • When onion turns brown, add 2 cups of coconut milk and 2 cups of water. When the mixture boils,add rice, turmeric powder and salt. 
  • When rice is half cooked, add the vegetables and pour the mixture in a tray and bake it in the preheated oven for 20 minutes at 350 degrees temperature. Serve it with onion pachadi.

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