Vegetable Masala Pulav

Inspiration & Reference came from my friend Jeena Mathew for making this recipe .

Ingredients

1) Basmati Rice - 2 cup

2) Coriander leaves – ½ cup

3) Onions – 2 nos.( chopped finely)

4) Ginger - 1'inch piece ( chopped finely)

5) Garlic – 4 nos. ( chopped)

6) Green Chilies – 2 nos. ( chopped)

7) Potato – 1 no. Cut in to small pieces

8) Carrot – 1 no. ( cut in to small pieces)

9) Fresh green peas – 1/2 cup

10) Tomato – 2 nos. ( chopped)

11) Salt - to taste

12) Water – 3 cups.

13) Biriyani masala – 3 teaspoon (I used Eastern powder.)

14) Red chilly powder – 1 teaspoon

15) Ghee/butter – 1 table spoon.

16) Lemon juice – 1 table spoon

17) Oil – 2-3 table spoon.

Masala

1) Cinnamon – 1” piece – 4nos.

2) Cloves (Grambu) – 6 nos.

3) Bay leaf – 1

4) Cardamom – 6 nos.

5) Whole pepper - 15 nos.

6) Cumin seeds ( jeerakam) – ½ teaspoon.

Method:

Soak the Basmati Rice in water for half an hour before cooking. Then wash & drain the rice.

Cut all the vegetables and keep aside.

Take a pressure cooker then heat oil , then put bay leaf & whole masala’s and sauté for 1 minute. Then add chopped ginger, garlic, green chilly & onion one by one and sauté until the onion turns in to a golden brown clour .

Then add the biriyani masala &chilly powder and sauté for few seconds then add chopped tomatoes & all vegetables one by one and sauté for few minutes.

Then add rice, butter & salt. Fry it till all the rice is well coated with the masala’s and vegetables.

Finally add chopped coriander leaves. Then add water and mix well, check the salt at this stage. Let it boil then immediately cover the cooker and put the whistle and cook the rice in a medium heat for about 1 whistle only.

Keep aside the cooker to pressure off for about 10-15 minutes then open the lid and mix well the rice.

Garnish the rice with cashew nuts & raisins. Serve hot with salad of your choice.