Simple Way to Make Any-night-of-the-week Vegetable Pulao

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The ingredients needed to make Vegetable Pulao:

1. Prepare 2 cup soaked pulao basmati rice
2. Make ready Veggies
3. Get 1/2 cup cubed Potatoes
4. Make ready 1/2 cup chopped cauliflower florets
5. Take 1/2 cup chopped orange carrots
6. Get 1/2 cup green peas
7. Prepare 2 onions sliced
8. Take Khada Garam Masalas
9. Make ready 1 bay leaf
10. Make ready 2-4 cloves
11. Make ready 2-4 black peppercorns
12. Make ready 1/2 inch Cinnamon stick
13. Make ready 1 badi elaichi(black Cardamom)
14. Prepare 2 choti elaichi(green Cardamom)
15. Take 1 tsp cumin seeds
16. Take 2 tbsp cashews chopped in halves
17. Prepare 1/2 tsp turmeric powder
18. Get 1/2 tsp garam masala powder
19. Take to taste salt
20. Get 4 cups water
21. Get 2 tbsp ghee

Instructions to make Vegetable Pulao:

1. Firstly, wash and soak 2 cups of pulav basmati rice and keep aside for 15-20 mins
2. Now keep the following veggies ready - Carrots, cauliflower, potatoes, onions and green peas. You can add more veggies like French beans if you like.
3. Keep khada Masalas ready along with chopped cashews and cut onions into thin slices.
4. Now in a patila add all the veggies and boil them till potatoes are soft and tender
5. Once the Vegetables are boiled strain the extra water and keep the Vegetables aside.
6. Now in a pressure cooker heat 2 tbsp of ghee, now add cumin seeds let it crackle, then add all the khada masalas and cashews. Roast till cashews are slightly golden brown in colour.
7. Now add sliced onions fry it for a min then add all the boiled veggies, add turmeric powder and Garam Masala powder. Mix well
8. Now to this mixture add soaked Pulav Basmati Rice and salt. Mix well
9. Now add water and mix well.
10. Now close the lid of pressure cooker and take one whistle.
11. Let the pressure cooker cool down and once the pressure is released gently mix your pulav with a fork. Serve hot with dal fry or cucumber raita.
12. I hope you liked my pulav Recipe. Do try this recipe and share your experiences, comments, remarks and suggestions
13. Thank you

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