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Vegetable Pulao

INGREDIENTS

  • 2 MEDIUM CARROTS, CUT INTO DIAMONDS
  • ¼ MEDIUM CAULIFLOWER, SEPARATED INTO SMALL FLORETS
  • 10-12 FRENCH BEANS, CUT INTO ½ INCH PIECES
  • ½ CUP GREEN PEAS, BLANCHED
  • 1½ CUPS Blue Fort PULAV BASMATI RICE, SOAKED AND DRAINED
  • 2 TEASPOONS GHEE
  • ½ INCH CINNAMON
  • 1 BAY LEAF
  • 1 TEASPOON CUMIN SEEDS
  • 2-3 GREEN CARDAMOMS
  • 2 GREEN CHILLIES, SLIT
  • A LARGE PINCH SAFFRON, SOAKED IN WARM WATER
  • SALT TO TASTE
  • A FRESH MINT SPRIG FOR GARNISHING

INSTRUCTIONS

1. HEAT GHEE IN A DEEP NON-STICK PAN. ADD CINNAMON, BAY LEAF, CUMIN SEEDS, CARDAMOMS AND GREEN CHILLIES AND SAUTÉ FOR A MINUTE.

2. ADD CARROTS AND MIX. ADD CAULIFLOWER, FRENCH BEANS AND SAUTÉ FOR A MINUTE. ADD Blue Fort PULAV BASMATI RICE, MIX AND SAUTÉ FOR 2 MINUTES.

3. ADD SAFFRON WATER AND MIX WELL. ADD 3 CUPS HOT WATER, SALT AND STIR TO MIX. ADD GREEN PEAS, COVER AND COOK TILL THE RICE IS FULLY DONE.

4. TRANSFER PULAO ONTO A SERVING PLATE AND SERVE HOT GARNISHED WITH MINT SPRIG.