Vegetable Pulao

Preparation

• Wash and trim the edges of beans, then cut them in to 1″ pieces. Wash and peel off the carrot, then cut it horizontally into 1 inch chunks. Cut each chunk vertically in to 1 inch wedges.
• Peel off the onion and chop it in to small pieces. Wash rice in enough water and drain it off.

Method

1. Include all the ingredients listed under “For grinding” in to a mixer jar and grind in to fine paste adding water as needed. Keep this pulao masala ready.
2. Now heat pressure cooker, add ghee, cooking oil, pulao leaf, cinnamon and cashew. Roast them for a while then add chopped onion. Saute till they turn translucent. Once done add all the chopped vegetables.
3. Add ground pulao masala from step 1, include drained rice too. Let vegetables and rice blend well with ground masala.
4. Add 2 cups of water, salt and close the pressure cooker lid. Cook it in medium flame for 3 whistles and then switch off.
5. Once the pressure subsides, remove lid and carefully fluff the vegetable pulao.
6. Serve hot this vegetable pulao with onion-tomato raita.

Notes

• You can use rice variety like basmati or sona massori. The rice to water ratio remains 1:2.
• I have used only carrot, beans and peas, you can include cauliflower and potato too if you like.
• I have used fresh peas, if you are using dry ones, soak them in water for 4 to 5 hours.
• Open the pressure cooker lid only after pressure is released completely, if you rush the pulao will be sticky.