Veg Pulao

Ingredients

• 1 cup Basmati Rice (Soak for 20 minutes in water)
• 0.5 unit/count Onions, sliced (Sliced thin)
• 0.5 unit/count Potato
• 1 unit/count Tomatoes, finely chopped
• 0.5 unit/count Capsicum
• 1 unit/count Carrot
• 2 tbsp Green peas
• 5 unit/count Green beans
• 0.5 cup Coriander leaves
• 0.25 cup Mint
• 2 unit/count Garlic cloves
• 1 inch Ginger
• 8 unit/count Cloves
• 2 inch Cinnamon stick
• 1 tbsp Fennel seeds
• 2 unit/count Green cardamom pods
• 2 unit/count Green chillies
• 1 handful Cashews
• 3 tbsp Ghee
• 1 unit/count Bay leaves
• 0.5 tsp Black peppercorns
• 0.5 tsp Cumin seeds
• 2.25 cups Water (1/4 cup for paste, 2 cups for cooking)
• 1 tsp Salt

Instructions

1. 1In a mixer grinder, combine 1/2 cup coriander leaves, 1/4 cup mint leaves, 1 inch ginger, 2 garlic cloves, 2 green chillies, 2 green cardamom pods, 1 inch cinnamon stick, 5 cloves, and 1 tbsp fennel seeds. Add 1/4 cup water and blend into a smooth paste. Set aside.
2. 2In a large Kadai, heat 3 tbsp ghee over low flame. Add 1/2 tsp cumin seeds, 1 bay leaf, 1 inch cinnamon stick, 2 green cardamom pods, 3 cloves, 1/2 tsp black peppercorns, and a handful of cashews. Sauté until the spices are aromatic.
3. 3Add 1/2 sliced onion to the Kadai and sauté until it changes color slightly. Add 1 finely chopped tomato and cook until soft and mushy. Incorporate 5 green beans, 1/2 capsicum, 2 tbsp green peas, 1/2 carrot, and 1/2 potato. Sauté for a minute until the vegetables are aromatic.
4. 4Add the prepared coriander-mint spice paste and 1 tsp salt to the Kadai. Mix well to combine all ingredients.
5. 5Add 2 cups of water to the Kadai and bring to a rolling boil. Once boiling, add 1 cup of soaked basmati rice. Mix well, cover, and simmer for 20 minutes until the rice is cooked and the flavors are absorbed.
6. 6Once the rice is cooked, remove from heat and serve hot. Enjoy the Veg Pulao with your choice of accompaniments.