Ingredients

Basmati Rice – ¼ kg

Gajar – ½ cup

Beans – ½ cup

Peas – ½ cup

Potatoes – ¾ cup

Cabbage – ½ cup

Capsicum – 1 No. (medium size)

Half Cashew – 25 g (3 TBS)

Desi Ghee – 3 TBS

Whole Spices

Tej leaves – 2 pieces

Star phal – 5 pieces

Green elaichi – 3 pieces

Lavng – 5 pieces

Kali Elaichi – 3 pieces

Dalcini – 3 pieces

Jeera – 2 tsp

Turmeric (Optional) – ½ tsp

Badsah Pulao Masala – 2 tsp

Sugar (optional) – 2 tsp

Salt – 2 tsp

Coriander leaves – ½ cup

Yield – 1 liter

 

Per head serving: 200 ml

½ kg rice produces 1.8 liter of rice

 

Process

  • Wash and cut all the vegetables as follows
    • Carrot: peel and cut 4 mm by 2” long finger.
    • Beans: 2” long but slant.
    • Potatoes: peel and cut 4mm by 2” long finger.
    • Cabbage: long shreds
    • Capsicum: long shreds
    • Split the chili into two, vertically.
  • Mix all the whole spices and keep it separately.
  • Heat ghee in a thick bottom pot. Add the hot whole spices. Add Jeera. Add the vegetables. Cook for 5-10 minutes.
  • Add Rice (washed and drained before). Add hot water, salt and all other spices. Bring to boil while stirring from time to time. Cook for 5 minutes. Cover with a tight lid. Lower the flame. Cook for 20 minutes.
  • Switch off the flame and uncover. Stir in the chopped and washed fresh coriander leaves.
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