Masala Vegetable Pulao

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Cook 1.5 cups of basmathi rice (adding salt) till done & keep aside.

For the masala powder:-

  1. Fennel seeds/ Perinjeerakam – 3/4 tsp
  2. Cumin seeds – 1.5 tsp
  3. Fenugreek seeds – 1/4 tsp
  4. Chana dal – 1 tsp
  5. Star aniseed – half of one
  6. Cardamom – 2 numbers
  7. Cloves – 2 numbers
  8. Cinnamon – 1/2″ stick
  9. Poppy seeds – 1 tsp

Dry roast the above ingredients for a minute & powder them finely in your coffee grinder.

For the vegetable mixture:-

  1. Mustard seeds – 1/2 tsp
  2. Onions – 2 medium, finely chopped
  3. Greenchilly – 1 number, pounded
  4. Garlic – 2 numbers, pounded
  5. Ginger – 1 tsp, pounded
  6. Coriander powder – 1 heaping tsp
  7. Turmeric powder – 1/2 tsp
  8. Cauliflower florets – 1.5 cup (cut into small florets)
  9. Carrot – 2 numbers or 1 cup, medium ( finely chopped)
  10. French beans – 1/2 cup, finely chopped
  11. Green capsicum/ Simla mirch – 1 small, chopped
  12. Tomato – 1 medium, deseeded & finely chopped
  13. Lime juice – 1 tbsp
  14. Cilantro – 1/4 cup, finely chopped

a. Heat 1 tbsp of ghee in a pan & add the mustard seeds. Allow them to splutter. Now add the onions & fry till they turn golden brown in colour. Throw in the crushed ginger, garlic & greenchilly & cook for a good 10 minutes.

b.Add the ground masala powder (you made before), coriander powder & turmeric powder. Cook on low heat for 2 minutes.

c. Add carrot, french beans & cauliflower + 1/2 tsp of salt & fry on medium heat for 10 minutes. Add the capsicum, deseeded tomato & cilantro & cook further for 7-8 minutes. Check for salt & add more if needed.

d. Remove from heat, add the lime juice & mix.

Final preparation:-

Put the cooked rice over the vegetable mixture & top the rice with  1 tbsp of melted ghee. Cover cook on very low heat for 5-7 minutes. Keep undisturbed for 10 minutes. Mix carefully & serve hot.

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