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Vegetable Pulao

Vegetable Pulao
By : Manoj Pillai



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
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

Soak rice for half an hour.
Heat 1 Tbsp of ghee is a pan, fry cashewnuts and Keep aside.
Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the
vegetables and mix well.
Cook until the masala separates from oil and vegetables (subzi) gets tender.
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 .
Just before serving take the rice in serving bowl, add the nuts and mix well.
Serve vegetable (sabzi) pulao hot with raita

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