#shorts Mom's Veg Pulao

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Rinse the rice 2 to 3 times and drain all the water.
2. In a medium pan, heat the ghee. Add the shah jeera, bay leaf, cloves, peppercorns and cardamom, and sauté for one minute over medium heat.
3. Add the drained rice, water and salt. Stir briefly, bring to a full boil over medium-high heat, then lower the heat and cook covered for 10 minutes. Turn off the heat, remove the lid and let the rice cool while you cook the vegetables.
4. In a medium frying pan, heat 1 tablespoon of ghee. Fry the cashews until lightly browned, then remove them, keeping the excess ghee in the pan.
5. Add the sliced onion and cook until translucent and lightly golden. Remove and set aside.
6. Add ½ tablespoon of ghee and the cauliflower and cook until tender, about 5 minutes. Remove and set aside, keeping any excess 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 cauliflower to the pan with the salt and garam masala and mix well.
9. Gently mix the vegetables into the cooled rice with a silicone spatula, 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 hot throughout.

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

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