No Onion No Garlic Veg Pulao

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. Blend ½ cup coriander, ¼ cup mint, 1 inch ginger, 2 garlic cloves, 2 chillies, 2 green cardamom pods, 1 inch cinnamon, 5 cloves and 1 tsp fennel with ¼ cup water into a smooth paste. Set aside.
2. Heat 2 tbsp ghee in a large kadai. Add 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 cardamom pods, 3 cloves, ½ tsp pepper and 5 cashew halves.
3. Sauté on low heat until the spices smell aromatic.
4. Add ½ sliced onion and sauté until it changes colour slightly.
5. Add 1 finely chopped tomato and sauté until soft and mushy.
6. Add 5 chopped beans, ½ cubed capsicum, 2 tbsp peas, ½ chopped carrot and ½ cubed potato. Sauté for 1 minute until aromatic.
7. Add the prepared coriander-mint paste and 1 tsp salt. Mix well.
8. Add 2 cups water and bring to a rolling boil.
9. Add 1 cup basmati rice, soaked for 20 minutes, to the boiling water. Mix well, cover and simmer for 20 minutes.
10. Serve the veg pulao once the 20 minutes are up.
11. For the raita, whisk 1 cup curd with 1 cup water in a large bowl.
12. Add ½ finely chopped onion, ½ finely chopped tomato, ½ finely chopped cucumber, 2 tbsp finely chopped coriander, ½ tsp roasted cumin powder and ¼ tsp salt. Mix well.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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