Categories: Rice recipies

Ingredients

• Basmati Rice - 1 cup
• Carrot - 1 (medium sized, chopped)
• Cauliflower - 10 - 15 florets (chopped)
• Green peas - 1/4 cup
• Ghee - 1 Tbsp ( You can use oil instead)
• For the Gravy
• Ginger - 1 small piece
• Garlic - 2 pods
• Green chillie - 1 large
• Cardamom - 5 pods
• Cinnamon stick - 1 piece
• Cloves - 5 pieces
• Onion - 1 medium size
• Coriander leaves - 1 bunch
• Mint leaves - 1 bunch (optional , if you like its flavor)
• Salt - 1 1/2 tsp (Alter as per taste)
• Water - 2 cups ( for cooking rice ).

Directions

1. Wash and drain the rice. Keep this aside.

2. Grind all the ingredients for the gravy in a mixer to a smooth paste without adding water.

3. Boil the required quantity of water in a saucepan along with salt.

4. (Approximately 2 cups of water for 1 cup of rice ).

5. Heat a thick bottom pan and add ghee. Once it is hot, add the gravy and keep stirring for 5 minutes.

6. Add the vegetables to this and keep stirring till the gravy gets coated to the vegetables. It takes about 5 mins.

7. Now add the drained rice and stir for another 5 mins, till the gravy gets coated and the rice gets dry and separated.

8. I used the electric rice cooker for the rest of cooking. So, add the contents from the pan to the cooker and add the boiling water to it and cook until done.

9. Note: If you are using pressure cooker, add the boiling water to the cooker after step 5 and cook until done.

10. Vegetable Pulao makes a good combination with Pappad, Pickle and Raitha ( Salad ).

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