Vegetable Pulao

               

    This Pulao is very tasty. Children would also love it as it is mild in taste. My daughter-in-law prepared for lunch the other day. Papad and Raita are great accompaniments with this dish.

                                                                                                                                 

 Ingredients:

Rice --------------------------- 1 cup ( soaked in water for30 mins )
Beans------------------------- 100 gm  (finely cut  )
Carrot-------------------------1 no ( big size -finely cut )

Potato------------------------- 1no(big size-finely cut)
Onion-------------------------1 medium size ( finely cut )
Whole garam masala--------2 nos
(Cardamom,cinnamon,bay leaf,black pepper,fennel seeds)
Garam masala----------------1tsp
Green chilies----------------3 nos
 Mint leaves-------------------1/4 cup
Coriander leaves -----------1/4 cup

Cashew nuts-----------------6 nos
Raisins ----------------------15-20 nos
Oil ---------------------------3 tbsp
Ghee ------------------------2-3tsp
Salt -------------------------to taste

To Grind:

Grind  green chillies,  mint leaves, coriander leaves to  make a paste by adding a little water.

Method: 

Heat a pan in medium flame, add 1 tbsp oil, onion pieces, carrot, beans,1/2tsp salt and saute for a minute. 

                        

                     

To cook the vegetables simmer the flame and close the pan.
  
               

After the vegetables are  cooked,  put garam masala,  
 and saute it for some time. Then remove the pan from 
flame and keep it aside.

Cook the rice in a cooker with one and half cup of water,
1/4 tsp oil, salt, for one whistle, simmer the flame for 2 minutes.
Then keep the cooked rice aside.


    
  

Take a pan, pour 2 tbsp oil and heat in medium flame,
add whole garam masala , the grounded  paste and saute  for a while.

Mixed the  cooked vegetables, cooked rice and 
saute for a while.

   

     
Heat a small pan and add ghee, cashew nuts and raisins.
When it gets golden in color, mix it into the Pulao.

 Garnish with some coriander leaves and cashew nuts.