INGREDIENTS
1.8 kg Basmati rice, Ā½ tsp green cardamom, Ā½ tsp cinnamon, 1 gm bay leaf, Ā½ star anise, Ā½ black cardamom, Water, 1 tbsp refined oil, Salt to taste
For Vegetable Gravy
100 gm blanched carrot, diced, 100 gm blanched Haricot beans, diced, 100 gm green peas, blanched, 100 gm cauliflower small florets, boiled, 30 gm coriander, chopped, 200 gm tomato purƩe, 20 gm jeera powder, 25 gm dhaniya powder, 25 gm chilli powder, 1 tsp turmeric, 40 gm onion, sliced, 35 gm tomato, chopped, 30 gm ginger-garlic paste, 20 gm curd, 50 gm ghee, Salt to taste
METHOD
ā¢ Rinse the rice in water till it runs clear of starch. Soak it for 30 minutes in clean water. After 30 minutes, drain the rice, and keep aside.
ā¢ Heat water in a deep and heavy-bottomed pan, add all the whole spices and rice, and cook until the grains are nearly cooked. Drain the rice in a colander and keep aside.
ā¢ Heat oil in pan, add the thinly sliced onions. On a medium flame, sautĆ© them until they turn golden. Now, add the ginger-garlic paste, stir and sautĆ© until the raw aroma of ginger-garlic is gone. Add chopped tomato, and continue cooking. Now, add all the powdered masala. Let it simmer for some time.
ā¢ Reduce the flame and add the yoghurt while slowly stirring it. Cook it on a low flame
until the masala is cooked properly. In the end, add all the vegetables. Check seasoning and keep aside.
ā¢ Now, arrange half of the vegetable gravy in the heavy-bottomed pan or āhandiā. Add half of the cooked Basmati rice on top of the vegetable layer. Evenly sprinkle half of the chopped coriander and ghee on this layer.
ā¢ Top this layer with another layer of vegetable gravy and another layer of rice, chopped coriander and ghee.
ā¢ Cover the pan with aluminum foil and put a lid on top of it. Lower the flame and let the pulao cook for 25-30 minutes; serve hot.
