Vegetable Pulao

Ingredients:

2 cups basmati rice – washed and drained

1 1/2 tbsps ghee

1 tbsp oil

2 green cardamoms

4 cloves

2” cinnamom stick

1 star anise

2 bay leaves

very small pinch nutmeg pwd

2 onions finely sliced

1/2 tbsp ginger-garlic-green chilli paste

1 1/2 tbsps of fresh mint leaves/pudina, finely chopped

1 1/2 tbsps fresh coriander leaves, finely chopped

1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)

1 tomato, chopped

1/2 cup thick coconut milk

3 1/4 cups water

salt to taste

8-10 cashew nuts (lightly roasted in ghee till golden brown)

coriander leaves for garnish

1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent.
2 Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts.
3 Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mts.
4 Add the coconut milk and water. Bring to a boil.
5 Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.
6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.
7 Serve warm with raita.