Mom's Veg Pulao

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Rinse the rice two to three times and drain well.
2. Heat the ghee in a medium pan. Add the shah jeera, bay leaf, cloves, peppercorns and cardamom and sauté for 1 minute over medium heat.
3. Add the drained rice, water and salt and stir briefly. Bring to a full boil over medium-high heat. Once boiling, lower the heat, cover and cook for 10 minutes. Turn off the heat, remove the lid and let the rice cool while you cook the vegetables.
4. Heat 1 tablespoon of ghee in a medium frying pan. Fry the cashews until lightly browned, then remove them and keep the extra ghee in the pan.
5. Fry the sliced onion until translucent and lightly golden, then remove and set aside.
6. Add ½ tablespoon of ghee and the cauliflower to the pan and cook until tender, about 5 minutes. Remove and set aside, keeping any extra ghee in the pan.
7. Add the green beans and carrots and fry for 5 minutes until tender, adding more ghee as needed. Add the peas and corn and cook for 2 minutes until heated through.
8. Return the reserved cauliflower to the pan with the salt and garam masala and mix well.
9. Gently fold the vegetables into the cooled rice, either in the pot or in a large bowl. Return the pulao to the pot and garnish with the fried cashews.
10. Cover and cook on low heat for 5 to 10 minutes, until the rice is heated through.

Summarized from Ministry of Curry's video. Watch it for the details.

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