VEG-PULAO

INGREDIENTS:

• Basmati rice(chawal)- 2 cup,
• Frozen green peas(matar)- ¾  cup,
• Frozen corn- ½ cup,
• Chopped carrot(gajar)- ½ cup,
• Chopped onion(pyaz)- ½ cup, (optional)
• Garlic paste(lahsun)- ½ tsp,(optional)
• Raisins(kishmish)- ¼ cup,
• Cashew nuts(kaju)- 10-12,
• Cloves(laung)- 2-3,
• Black pepper corn(kali mirch)- 2-3,
• Bay leaves(tej patta)- 1,
• Cumin seeds(jeera)- 1tsp,
• Black pepper powder(kalimirch)- ¼  tsp,
• Star anise(anasphal)- 1,
• Cardamom(ilaychi)- 2,
• Garam masala- ¼ tsp,
• Oil or ghee- 2-3 tbsp,
• Salt(namak)- to taste,
• Water(pani)- 4 cup. 

METHOD:

1.    Wash and cook rice in pressure cooker by adding salt and 2tsp oil or ghee.

2.    Heat oil in pan. Fry cashew till golden color and remove from oil and keep aside. Add jeera, cloves, bay leaves, black pepper corn, cardamom and star anise.

3.    Add onion, garlic paste and carrot. Cook till onion and carrot become tender.

4.    Add green peas, corn, salt, pepper powder, garam masala and stir. Cook on medium flame for 3-4 minutes.

5.    Add cooked rice, raisins, and cashew. Mix well.

6.    Serve hot with spicy curry or raita.