veg pulao

Firstly, in a mixer grinder take ½ cup coriander, ¼ cup mint, 1 inch ginger, 2 clove garlic, 2 chilli, 2 pod cardamom, 1 inch cinnamon, 5 cloves and 1 tsp fennel. Add ¼ cup water and blend into a smooth paste. Keep it aside. In a large Kadai, heat 3 tbsp ghee. add 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pod cardamom, 3 cloves, ½ tsp pepper and a handful of cashews. Saute on low flame until the spices turn aromatic.

Now add ½ onion (sliced thin) and saute until the colour changes slightly. Further, add 1 tomato (finely chopped) and saute until the tomatoes turn soft and mushy. Additionally, add 5 beans, ½ capsicum, 2 tbsp peas, ½ carrot and ½ potato. Saute for a minute until the vegetables turn aromatic. Now add prepared coriander pudina masala paste and 1 tsp salt. Mix well. Further, add 2 cup water and stir well getting to a boil. Once the water comes to a rolling boil, add 1 cup basmati rice. Make sure to soak basmati rice for 20 minutes. Mix well, cover and simmer for 20 minutes. After 20 minutes, veg pulao is ready to be served.