Spicy Vegetable Pulav
Ingredients:
- basmati rice 1 cup
- mixed diced vegetables 2 cups (potatoes, carrot, beans, cauliflower, etc)
- fresh peas 3 tbsp
- oil and ghee 3 tbsp
- onion 2 cut lengthwise
- coconut extract 1 cup
- tomato pulp 1/2 cup
- water 1/2 cup
- salt to taste
- ginger-garlic paste 1 tsp
Grind together: I
- coriander leaves 1 small bunch
- cashewnuts 10
Grind together: II
- green chillies 7
- poppy seeds 1/2 tsp
- ginger 1/2 inch piece
- garlic 3 flakes
- aniseed 1/4 tsp
- grated fresh coconut 2 tbsp
- cardamom 2
- cinnamon 1" piece
- cloves 2
For garnishing
- cashewnuts 1 tbsp
- mint leaves 2 tbsp
- lemon 1
Method:
Wash and soak rice for 10 minutes.Drain water completely. Heat a tsp of ghee and fry the rice for 2 minutes. Peel and cut vegetables. Mix coconut extract, tomato pulp
and water. Heat a pressure cooker, add ghee and oil. Fry masala spices and then onions. Add ginger-garlic paste and other vegetables. Fry till vegetables become tender. Sprinkle
little water if necessary. Continue frying with masala paste-II, till good smell comes. Pour coconut extract, tomato juice and water. When it starts boiling add salt, 1/2 of the coriander
paste, rice and pressure cook for 10 to 12 minutes in low flame. After removing the lid gently mix cut mint leaves, other half of the coriander paste, lemon juie and little ghee. Serve
hot garnished with fried cashewnuts.