Vegetable Pulav (Basmati Rice cooked and mixed with cooked vegetables)

Vegetable Pulav

This time my experiments are with a few vegetables and rice to try and make pulav... any way it seems to have come out good. I was planning to prepare kabuli pulao (pulav with Chana as one of the main ingredients), but then  I changed this to vegetable pulao since chana was not readily available. This is also a Punjabi dish which is very easy to make. I have used carrots, beans, potatoes and peas in this; we can add cauliflower also into it, but since good cauliflower is  not available now a days, i did not add that. 
The advantage of pulav is that it has all lots of vegetables and children like it a lot thus making our job easy.

Ingredients:

Basmati Rice - 2 cups
Onion - 1, large        
Carrots - 3nos
Beans - 7-8 nos
Potato -1 no.
Peas - 100 gms (fresh peas prefered)
Ginger - 1 piece
Garlic - 2-3 Cloves
Green chillies - 2 nos
Ghee - 2 tbsp
Salt as required

Spices for pulao

Cumin seeds - 1 tbsn
Blackpepper - 6 nos
Bay leaf - 1 no
Cloves - 3-4 nos
Cardamom - 4 nos
Cinnamon - 1 small

Process

Soak Basmati rice for 15 minutes. Cook rice in a pot and pour some oil that helps the rice not to break. Close it with a lid for 10 -15 minutes. Then keep it aside for draining.

Meanwhile chop the vegetables - carrots, potato, beans and cook the vegetables for 10 minutes and keep it aside.

Take a pan an pour ghee and or oil and add  Cummin seeds, Bay leaf, Cloves, Cardamom, Cinnamon, Blackpepper, and fry till they become fragrant.

Prepare a paste of the ginger, garlic, chilly and keep aside.

Add thin sliced onions and  saute the onions on a low flame till the onion became brown colour.

Once the onions become brown colour, add the ginger -garlic -chilly paste.Saute it for some time.


Then add the cooked vegetables and saute for 2 -3 minutes in low flame.


And the add the drained rice saute for 2 minute on low flame. Add salt to taste.

Fry the Cashew nuts and keep it aside. Chop the onion thinly and fry as it becomes brownish colour .

Garnish it with fried onion and cashewnuts.
            

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