Classic Vegetable Pulao
|Rice||2 Cup (32 tbs) (Basmati Rice)|
|Cumin seeds||2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Asofoetida||1 Pinch (Hing)|
|Cardamom seeds||1⁄4 Teaspoon|
|Curry leaves||1 Tablespoon|
|Water||3 1⁄4 Cup (52 tbs)|
|Vegetables||1 Cup (16 tbs)|
|Potato||1 Cup (16 tbs)|
|Peas||1 Cup (16 tbs)|
|Green beans||1 Cup (16 tbs)|
|Corn||1 Cup (16 tbs)|
|Cauliflower||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs)|
|Coconut||1 Cup (16 tbs), grated|
Chop all the vegetables finely.
Add about 3 3/4 cups of water to rice.
Heat a pan, add oil and crackle cumin, red chilis, bay leaves and other garam masala pieces. Stir it well.
Add soaked rice and stir until golden brown.
Now add all the vegetbales, salt and hot water.
Cook until they are cooked.
Meanwhile, fry dry fruits for garnish.
The vegetable pulao is ready, garnish it with dry fruits and fresh grated coconut.