Ingredients:tsp-tea spoon
1. Carrots: 2 - Chopped into equal slices. Not too small, not too big
2. Green Beans: 250gm/25 to 30 in count, chopped
3. Green peas: 1.5 cup (Regular ice cream cup)
4. Potatoes: 1 - Chopped
5. Onions: 1 (US size) - Chopped length wise
6. Bay leaf: 2 to 3
7. Basmati Rice: 2 pau/4 small rice cups
8. Water: 4 pau/8 small rice cups [Rice to water ratio is 1:2]. Boil the measured water and keep it ready!
9. Cilantro/Corriander leaves: 1/2 cup chopped
Masala mix: Grind all of the below items into fine paste. Do not add too much water!
1. Green chilli - 3 to 4 based on the amount of spice you need
2. Red chilli - 2 for color
3. Cloves/Lavang - 15 to 20
4. Cinnamon - 1/2 inch
5. Cardamom - 3 to 4
6. Garlic - 3 to 4 cloves
7. Ginger - 1/4 inch
8. Coconut - 1 cup [I use the grated frozen one. Make sure you thaw it in microwave]
Procedure: [Use medium to maximum flame, while cooking]
1. Add 8 to 10 tsp of olive oil/vegetable oil into a pressure cooker
2. Once oil is hot, add 1.5 tsp of cumin seeds. Wait for 15 to 20 seconds and add bay leaf. Stir it for about 15 seconds
3. Add chopped onions and fry it for about 3 minutes
4. Add the grinded masala mix and fry it for about 5 minutes. Keep mixing so that masala looses it raw taste
5. Add vegetables and rice together and mix everything well for about 2 minutes
6. Add boiled water
7. Add salt according to taste and 3 tsp of ghee
8. Add cilantro/corriander leaves and mix everything together for about 30 seconds.
9. Close the lid of pressure cooker and turn off the flame after 2 whistles. Do not overcook!
10. Once the cooker is cooled, keep the lid open for 10 minutes before you serve. If you serve immediately, too much moisture in the cooker will make everything sticky, while you mix and serve.
VEGETABLE PULAU READY!!!!
Note: Serve pulau with raitha of your choice
1. Chopped cucumber,green chilli, curd raitha
2. Onion, tomatoes, green chilli, cilantro/correander leaves, curd raitha
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