Vegetable Pulao

Preparation time ([days] hrs:min)   : 00:20 
Cooking time ([days] hrs:min)         : 00:25 
Number of servings                         : 4

Ingredients

No Ingredients Qty Measure Weight(Gms)
Basmati Rice  - 1/2 cup 100.00 
Vegetable Oil  - 0.06 cup 17.19 
Salt   to taste  - 0.25 

Set 1 :        
  Carrot  - 1/2 Medium  
  Cauliflower  - 1/8 Pound 57.38
  Garden peas  - 1/8 Cup 37.50
  Potatoes  - 1/4 Medium  
  Onions  - 1/4 small  
  Ginger paste  - 1/4 Teaspoon 1.75
  Garlic  - 1/4 Teaspoon 1.75
  Green chillies  - 1/4 Large
 
Set 2  :        
  Cloves(Whole)  - 1    
  Cinnamon Sticks (flat)  - 1/4 inch 0.64
  Cardomom  - 1/2    
  Bay Leaves  - 1/2    
  Cashew Nuts  - 3 3/4    
  Mace (Jaapatri)  - 1/4    

Method

1. Wash rice, drain water thoroughly and keep aside. 
2. Roughly chop: carrots, onion, potatoes, green chili. Cut cauliflower into florets. Keep aside.
3. Heat oil in a deep, non-stick pot, fry cloves, cinnamon, cardamom, bay leaves, cashew nuts and mace on low heat until cashew nuts are light brown. Now, add chopped onions and green chili from step 2 until onions are deep brown.
4. Next, add the remaining vegetables from step 2, salt, ginger and garlic pastes and stir fry on medium-high heat for four minutes and then add rice and 4 cups water. 
5. Bring to boil, reduce heat, cover and cook until rice is done, roughly about 20 minutes.

Tips :

Serve hot along with Tamater Ki Shorva.

Vegetables that are grown on drier lands like in northern and western districts of andhra pradesh are not as juicy as those grown in the wet lands and coastal areas.

Additionally, the basmati rice that is used could be either old or newly harvested and milled. In the case of latter, a little lesser water is required to cook the rice. Hence, use your judgement based on the vegetables and rice in either adding or decreasing the amount of water by a few tablespoons when cooking this dish.

Orginal source of the recipe - http://www.ammas.com