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VEGETABLE PULAO

WHOLE SPICES

TEJ PATTA 1
DALCHINI 2
BLACK ELAICHI 1
GREEN ELAICHI 2
CLOVE 6-7
BLACK PEPPER 6-7
SHAJEERA - 1 TBSP

RICE – 500 GMS
ONIONS - 2 LONG CUT
TOMATO - 1 BIG LONG CUT
GINGER GARLIC PASTE 1-1TBSP
POTATO - 1 CUT
CARROT - 1 CUT
CAULIFLOWER - 1
GREEN CHILLIES - 4 NOS
CHOPPED GREEN CHILLIES 4-5 NOS.
CURD – 1 CUP
DHANIYA POWDER - 2 TBSP
JEERA POWDER - 1 TBSP
GARAM MASALA POWDER - 1 TBSP
SALT AS PER TASTE
LEMON JUICE - 1
DHANIYA LEAVES
PUDINA LEAVES

METHOD :

-Heat the oil in a pan, put all whole spices.
-Keep the flame medium and saute it.
-Put onions till golden brown.
-Put vegetables, and cook it for 4 minutes.
-Add green chilies, whole and chopped.
-Put tomatoes
-Add curd then lemon juice.
-Add green peas.
-Add all masalas
-Then add water as per required for rice.
-Add salt as per taste.
-Cook it till boil.
-Add dhaniya and pudina leaves.
-Cover and cook for 5 minutes on medium flames.
-Then add ghee and keep it for 2 minutes on low flame.
-Serve hot