Veg. Pulav

                        

Preparation Time: 25 mins

Cooking Time: 50 mins

Makes 4 servings

Ingredients

For The Rice

1 cup rice (chawal)
salt to taste
2 cloves (laung / lavang)
3 cardamoms
1 stick cinnamon (dalchini)
2 bayleaf (tejpatta)

To Be Grounded Into Red Masala

6 whole dry kashmiri red chillies
1/2 cup cashewnuts (kaju)
2 tsp chopped ginger (adrak)
3/4 cup chopped onions

To Be Mixed Together As Curd Masala

1/4 cup beaten curds (dahi)
2 tbsp chopped coriander (dhania)
2 tbsp chopped mint leaves (phudina)
1 tsp garam masala
4 tsp ghee

For The Gravy

2 tbsp ghee
1 tsp cumin seeds (jeera)
1/4 cup sliced onions
3/4 cup chopped potatoes
1/4 cup chopped carrots
1/4 cup green peas
1/4 cup chopped french beans
1/2 cup cauliflower florets
salt to taste

For Garnishing

1/4 cup fried cashewnuts (kaju)
1/4 cup fried onions

Method

For the rice

1. Clean and wash the rice.
2. In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, bay leaf, cardamom and salt.
3. Cover and simmer till the rice is nearly cooked.
4. Drain and keep aside.

For the gravy

1. Heat the ghee in a pan add the cumin seeds.
2. When the seeds crackles, add the onions, mix well and cook till the onion turns to golden brown in colour.
3. Add all the vegetables, salt, grounded red masala and 1/2 cup water, mix well and simmer till the vegetables are 3/4 done.
4. Remove from the flame and keep aside.

How to proceed

1. In a deep vessel, arrange the vegetable gravy on the base.
2. Top with the rice and spread the curd masala over the rice.
3. Spread the fried onions and cashewnuts evenly over the curd masala.
4. Cover with a tight lid and keep the vessel on a tava and cook over a slow flame for 25 to 30 minutes.
5. Serve hot with raita of your choice.