Vegetable pulao

Ingredients :

Basmathi rice	4 cups
Carrot	1 cup
Beans	1 cup
peas	1/2 cup
Potatoes	1
cauliflower	optional
onion	3  big - sliced lengthwise
tomatoes	2 big – cut into Medium size cubes
Ginger garlic paste	4 tspn
Green chillies	2
Mint leaves	1 cup – coarsely ground
Cardamom	2
Cinnamon	½ inch piece
Bay leaf	1 small
Red Chilli powder	2 tspn
Oil	½ cup
Salt	To taste

Method:

1.       In a Kadai, add oil. In the heated oil add cardamom, cinnamon, bay leaves and green chillies.

2.       Add sliced onions. Fry till slight brown , add the ginger garlic paste and cook in low flame till the smell goes.

3.       Add chopped tomatoes and fry. Don’t mash it. Just mix it well to blend. Once the tomatoes are half cooked add the coarsely ground Mint leaves. U can also add Coriander leaves along with mint leaves.

4.       Cut the vegetables into medium size pieces. Now add the vegetables to the kadai and mix well. Fry for about 2 minutes.

5.       Add Chilli powder. U can add or reduce the chilli powder as per requirement. Keep in mind we have added Green chillies earlier.

6.       Now fry till the smell goes  and oil oozes out. U can add about half a cup of water if u feel its too dry.

7.       Add the rice to the kadai and mix well. And add required salt . Fry for two to three minutes.

8.       Now transfer the content to a Cooker.

9.       For every 1 cup of basmathi rice add 1 ½ cup of water.  So for 4 cup of rice we need to add 6 cups of water.

10.   Since we have the vegetables also to be cooked add 1 ½ cup extra.  I.e. totally we need to add 7 1/2 cups of water.

11.   Cook for two Whistles.

12.   Don’t open immediately. Leave till the pressure is completely released.

13.   Mix lightly and serve hot.

Note: The basmathi rice should be washed and soaked in water for about 20 minutes.  Drain off the water and leave it to drain for about 15 mins and then add to the kadai mixture