Vegetable Pulao

Ingredients: (Serves - 2)

Basmati rice            --   1 cup
Water                         --   2 cups
Mixed vegetables --   1 cup, chopped
Onion                        --   1 medium size + 1/2 for garnishing
Green chillies        --   2 - 3
Coconut milk         --   4 - 5 tbsp, thick
Cardamom             --   2
Cloves                      --   2
Bay leaf                   --   1
Cinnamon              --   1 small piece
Cashew Nuts         --   as required for garnishing - I used ~10 - 12 cashews broken into pieces
Salt                           --   As required
Ghee                        --   2 - 3 tbsp

Preparation:

Wash and soak the basmati rice for 15 - 20 minutes.

Thinly slice the onions and slit the green chillies. Keep aside.

Clean and Chop the vegetables. I used the frozen mixed vegetables and that includes carrot, beans, peas, corn and edamame.

Heat oil in a wide and tall vessel. Add the ghee. Fry the cashews, drain and keep it aside. Add the onions for garnishing. Saute and let it turn brown. Drain and keep aside.
Now add the the spices and saute for a minute, followed by the remaining onion and green chillies. Saute until the onions are transparent. Add the chopped vegetables and fry for 2 - 3 minutes until the veggies turn slightly crisp.

           

Meanwhile in another pan, boil the water.

Drain and add the rice to the veggie mix and fry for few minutes - until the water in the other pan starts to bubble and boil. Pour the boiling water into the rice, add salt and coconut milk. Give a good stir. Once the rice starts dancing on top of the boiling water, simmer to medium low and close the pan with the lid.

The rice will absorb the water and will be cooked in 10 - 12 minutes. Open and carefully fluff the rice.

Serve hot with raita or any curry of your choice and pappadam.