Vegetarian Pulao

TIME TO MAKE

60 minutes

SERVINGS

2 persons

Ingredients

• 2 Tbs ghee (clarified butter) or margarine

Spice set 1

• 1 tsp cumin

• 1 bay leaf (optional)

• 1 inch cinnamon stick (optional)

• 2 pods cardamom (optional)

• 3 cloves (optional)

• 1/2 tsp pepper (optional)

• 5 cashews, halved (optional)

• 1/2 onion, sliced

• 1 tomato, finely chopped

• 5 green beans, chopped

• 1/2 capsicum, diced

• 2 tbs peas

• 1/2 carrot, cubed

• 1 small potato, cubed

Spice set 1

• 1/2 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1 tsp salt

• 2 cups water

• 1 cup basmati rice, soaked for 20 minutes

Method

• In a large deep pan, heat ghee or margarine on low heat.

• Add Spice set 1 (cumin, bay leaf, cinnamon, cardamom, cloves, pepper, cashews) and fry until aromatic.

• Turn heat to medium high, and add onion and fry until translucent, 2 minutes.

• Add tomato and fry until they become soft and mushy.

• Add green beans, capsicum, peas, carrot and potato and fry until aromatic.

• Add in Spice set 2 (coriander powder, turmeric powder, red chilli powder) and fry for 2 minutes until aromatic. Do not burn!

• Pour in water, stir to mix, and bring to a boil.

• Once water is at a rolling boil, add the soaked and drained basmati rice.

• Mix well, turn heat to medium low, and simmer for 20 minutes until fully cooked.

• Serve hot!

Serving Suggestion

Serve with unsweetened yoghurt, vegetable raita, and mint chutney.