#7 How to prepare my favorite dish

My favorite dish going to be Vegetable Pulao because is a really easy and simple to make. To make this Pulao it doesn't take much time to make. There is many ways you can make this Pulao and this recipe is my away of making it.

Ingredient For vegetable pulao

• 2 cups - Basmati Rice
• 1 - Onions
• 3 tbsp - Ghee 
• 1 - Carrots, cut into cubes 
• 1 - Potatoes, cut into cubes 
• 1/2 cup - Peas 
• 1 cup - Cauliflower, cut into florets 
• 2 tbsp - Cashewnuts 
• 1 tbsp - Raisins 
• Salt To Taste 
• 1 Pinch - Turmeric powder
• Grind to Paste: 
• 1 Inch - Ginger 
• 5 - Garlic cloves 
• 1 - Onions 
• 3 - Green chillies 
• 2 - Cinnamon sticks
• 3 - Cloves 
• 1/4 cup - Mint leaves 
• 3 - Cardamoms

Preparation:

1. Soak rice for half an hour.
2. Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
4. Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
5. Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
6. Just before serving take the rice in serving bowl, add the nuts and mix well.
7. Serve vegetable (sabzi) pulao hot with raita

restaurant veg pulao:

INGREDIENTS:

• 2 tbsp of ghee 
• 1 bay leaf 
• 4-5 cloves 
• 3-4 whole green cardamom, crushed 
• A piece of cinnamon 
• 1/2 cup of onions, sliced 
• 1 tbsp of minced garlic 
• 2 cups of chopped vegetables (I use carrot, beans, peas, baby corn) 
• 1 cup of basmati or any long-grained rice 
• 1 cup of thin coconut milk (optional, replace with water if not using) 
• 1 cup of water 
• 1 tsp of red chilli powder 
• 3 tbsp of chopped coriander leaves, for garnish 

1. Heat a pressure cooker or pressure pan. Add the ghee and whole pieces. Fry until fragrant - about 20 seconds.

2. Add the onions and garlic and saute until the onions turn pink and soft - about 2 mins.

 3.Add the vegetables and give it a good mix. Saute for 2 mins.

4.Add the washed rice and mix again. You can soak the rice for 30 mins in water if you have the time. This makes the grains cook up softer. I often omit this and don't really care about the difference in texture. If you have time, do it.

5.Add coconut milk (if using) and water.

6.Top off with red chilli powder and salt and mix well.

7.Bring this mixture to a light bowl.

8. Cover the pressure cooker and wait and set the heat to medium low. Wait until steam leaves the vent and then add the "weight". Let the veg pulao cook for 2 whistles (about 12 mins).

9.Let the steam escape completely bt leaving the pressure cooker along and then open. Stir the rice gently to combine and add the chopped coriander leaves. I sometimes add one more tsp of ghee at this stage to make the pulao more fragrant.