Vegetable Pulao is a simple, quick and nutritious rice which I make pretty often at home and goes well with Gobi Manchurian or Raita. Basmati rice gives very nice aroma when it is blended with spices. The original recipe was from my family friend Suresh and I made some modifications. Pulao is usually served as a main course. This recipe is easy to prepare for the unexpected guest at home.
Basmati Rice 3 cups
frozen veggies - 2 cups
Ghee - 2 tbs
Black Cumin seeds - 1/2 tsp
Ginger - 2 tsp grated
Green Chillies - 2 slit length wise
Salt - 2 tsp
Mint Leaves - One Fistful
Coriander leaves - less than one fistful
Pulao Masala - 1 1/2 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Coconut milk - 1 1/2 cups
Bread Slices - 2 cut into cubes
Cashews - 10
Pepper Powder - less than 1/4 tsp
Lime Juice - 3 drops
Wash and soak the basmati rice for 30 mins. Cook the rice in rice cooker with few drops of ghee. Heat a wok and add one tbs of ghee , black Cumin, ginger, green chillies, Veggies, salt ,mint leaves, cilantro/coriander leaves , Pulao masala, coriander powder, cumin powder and garam masala.Fry them for 2 mins and add the coconut milk. On a medium flame stir well until the coconut milk consistency reduces and becomes condensed ( like a thick gravy mixture). Mix the rice carefully in the masala.Add lime juice and sprinkle the powdered pepper . Optionally add fried bread pieces and cashews.
Note: I used MDH Pulao masala. Once the coconut milk is condensed keep it in a low flam for 3 mins and turn off the flame.