Pulao Recipe

Ingredients

1 cup Basmati Rice ½ cup Blended Vegetables Cleaved Carrots, French Beans, Potato, Green Peas, Cauliflower 1 Enormous Onion Finely Cut 1 teaspoon Ginger Garlic Glue

Ingredients

2-3 Green Chillies change for every zest inclination 2 teaspoon Oil 1 teaspoon Ghee 6-8 Cashews discretionary

Ingredients

1 Dry Sound Leaf 2 Green Cardamoms 2 Cloves 1 Cinnamon Stick

Ingredients

1 Star Anise 1 Mace Blossom 2 cups Water ¼ cup Mint Leaves Finely Cleaved Salt on a case by case basis

Step-1

First wash and absorb 1 cup basmati rice 2 cups water. In a weighty container heat 1 teaspoon ghee and 2 teaspoon oil. Add entire flavors - 1 dry narrows leaf, 2 cloves, 2 green cardamoms, 1 cinnamon stick, 1 star anise, 1 mace bloom and 6-8 cashews. Sear until cashews are brilliant brown.

Step-2

Add 2 green chillies cut alongside 1 enormous onion finely cut.

Step-3

Sear onions until clear and add 1 teaspoon ginger garlic glue. Cook for 2-3 mins until there is no crude smell

Step-4

Next add ½ cup blended vegetables cleaved (1 little carrot, 4-5 french beans, 1 little potato and small bunch of green peas - new/frozen)

Step-5

Cook for 3-4 mins and afterward add ¼ cup finely cleaved mint leaves. Cook for one more moment.

Step-6

Add water used to douse basmati rice

Step-7

Allow the water to come to a moving bubble, add salt depending on the situation. Presently add splashed basmati rice and blend well.

Step-8

Cook covered on medium fire for 4-5 mins and afterward decrease the intensity, keep cooking covered for 10-12 mins until the rice is delicate and cooked

Step-9

Allow it to rest for 5-10 mins prior to lightening it up with a fork.

Step-10

Serve