Vegetable Pulao

Vegetable pulao is such a common rice variety in almost every home, both in North India and south India. Each one makes it in a different way. I too have tried different versions and finally I've settled down with this version.

Last Friday was my firend Vidya's birthday and we had a potluck party for the ladies and kids..I had made this vegetable pulao and it was equally liked by the kids and the moms. This pulao is not too spicy.

Ingredients

Carrot, Beans, Cauliflower, Potatoes - 1 1/2 cups cut length wise

Capsicum - 1

Onions - 2 medium sized

Ginger -1 inch piece

Garlic a few cloves

Cardamom - 3

Black cardamom - 1

Cloves - 3

Cinnamon - 1 small piece

Green chillies - 2

Bay leaves - 2

Ghee - 3 tablespoons

Kismis / dry grapes - handful

Cashew nuts - a few

Coconut Milk - 1 cup

Curd - 1/2 cup

Basmati Rice - 1 1/2 cups

Salt - to taste

Corriander leaves - for garnish

Procedure

I use Hawkins Handi cooker so that I can directly cook the pulao in the cooker.

1. Heat ghee in the cooker and add the bay leaf and onions and saute till the onions turn light brown.

2. Wash basmati rice in water and drain the waterand keep it aside .

3.Dry roast cardamom, cloves, cinnamon, kismis and allow it to cool.

4. Dry roast the garlic a little bit and allow it to cool.

5. Grind ginger, garlic,green chillies and the roasted masala items.

6. Add the ground masala and curd to the cooker and fry well for 10 mins.

7. Add the vegetables and coconut milk and mix well till the whole mixture is thick(it should not be watery at this stage).

8. Slowly add the rice, water and salt and close the cooker. For 1 1/2 cups of rice and the vegetables, I add 1 3/4 to 2 cups of water. I keep the cooker for 2 whistles and then turn it off.

9. Fry the cashew nuts in ghee and mix it to the pulao.

10. Serve this vegetable pulao with any raita, papad or pickle.