Vegetable Pulao

September 14, 2017


1 cup whole brown rice (preferably whole basmati)
¼ cup mint
½ cup coriander
1 onion
1 inch piece ginger, chopped fine
1 piece garlic
1 cup vegetables of your choice cut into small pieces (carrots, beans, peas, cauliflowers, potatoes)
1 tsp garam masala
1 piece of cinnamon
2 cardamoms
2 cloves
2 bay leaves
A few cashew nuts
Green chillies (optional)
Sea salt to taste

Soak rice in water for half an hour before cooking. Wash & drain the rice.

Blend mint, coriander, ginger, garlic, garam masala, chillies & half the onion to a fine paste. In a rice cooker or in a pan add the paste, bay leaves and let it cook for a couple of minutes. Add the cloves, cardamom, cinnamom, the vegetables & cook for a couple of more minutes. Add rice & salt. Mix well so that the rice is coated with the spices. Add the water & cover the lid.

In the same pan ‘fry’ the onions with a little water till it turns translucent & brown.

Garnish the rice with onions and cashews.

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