VEGETABLE PULAO
INGREDIENTS
2 MEDIUM CARROTS, CUT INTO DIAMONDS
¼ MEDIUM CAULIFLOWER, SEPARATED INTO SMALL FLORETS
10-12 FRENCH BEANS, CUT INTO ½ INCH PIECES
½ CUP GREEN PEAS, BLANCHED
1½ CUPS Blue Fort PULAV BASMATI RICE, SOAKED AND DRAINED
2 TEASPOONS GHEE
½ INCH CINNAMON
1 BAY LEAF
1 TEASPOON CUMIN SEEDS
2-3 GREEN CARDAMOMS
2 GREEN CHILLIES, SLIT
A LARGE PINCH SAFFRON, SOAKED IN WARM WATER
SALT TO TASTE
A FRESH MINT SPRIG FOR GARNISHING
INSTRUCTIONS
1. HEAT GHEE IN A DEEP NON-STICK PAN. ADD CINNAMON, BAY LEAF, CUMIN SEEDS, CARDAMOMS AND GREEN CHILLIES AND SAUTÉ FOR A MINUTE.
2. ADD CARROTS AND MIX. ADD CAULIFLOWER, FRENCH BEANS AND SAUTÉ FOR A MINUTE. ADD Blue Fort PULAV BASMATI RICE, MIX AND SAUTÉ FOR 2 MINUTES.
3. ADD SAFFRON WATER AND MIX WELL. ADD 3 CUPS HOT WATER, SALT AND STIR TO MIX. ADD GREEN PEAS, COVER AND COOK TILL THE RICE IS FULLY DONE.
4. TRANSFER PULAO ONTO A SERVING PLATE AND SERVE HOT GARNISHED WITH MINT SPRIG.