INGREDIENTS:
1. Wash the basmati rice and soak them in 3 cups water (1:1.5 ration) and keep a side. And also chop all the vegetables into small pieces and keep them a side. Now take a non-stick pan and add oil. When the oil is hot enough add all the ingredients under garam masala and fry them for 1 min.
2. Now add chopped onions and little bit salt and fry for 1 min. Salt brings the moisture out of onions and helps to cook faster. Then add ginger garlic paste and fry for another 1 min. Then add garam masala powder, salt and mix it well.
3. Then add all the chopped vegetables, cilantro and mix them nicely. Finally add the soaked rice without water and cook for just 1 min. Now turn off the stove and transfer into pressure cooker. Taste the water to check for salt and garam masala powder. Pressure cook for 3 whistles and turn off the heat.
Open the cooker when all the pressure is gone.
4. In a small pan add 2 tbsp oil and fry the cashew nuts till they turn into golden brown color. Garnish Vegetable puloa with fried cashews (Optional). Serve hot with perugu chutney or toasted bread.
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- Basmati rice - 2 cups
- Potatoes - 1 Large
- Carrots - 3/4 th cup
- Peas - 1/2 cup (Fresh or Frozen)
- Beans - 1/2 cup (Fresh or Frozen)
- Onions - 1 Small
- Green Chillies - 2 nos
- Cilantro
- Garam Masala Powder - 2 tbsps
- Ginger Garlic Paste - 2 tbsps
- Oil - 6 tbsps
- Cashew nuts - 2 tbsp
- Cumin seeds - 1/2 tbsp
- Cinnamon stick - 4 inch
- Cardamom - 2 nos
- Cloves - 2 nos
- Bay leaves - 2 (Medium Sized)
PROCEDURE:
1. Wash the basmati rice and soak them in 3 cups water (1:1.5 ration) and keep a side. And also chop all the vegetables into small pieces and keep them a side. Now take a non-stick pan and add oil. When the oil is hot enough add all the ingredients under garam masala and fry them for 1 min.
2. Now add chopped onions and little bit salt and fry for 1 min. Salt brings the moisture out of onions and helps to cook faster. Then add ginger garlic paste and fry for another 1 min. Then add garam masala powder, salt and mix it well.
3. Then add all the chopped vegetables, cilantro and mix them nicely. Finally add the soaked rice without water and cook for just 1 min. Now turn off the stove and transfer into pressure cooker. Taste the water to check for salt and garam masala powder. Pressure cook for 3 whistles and turn off the heat.
Open the cooker when all the pressure is gone.
4. In a small pan add 2 tbsp oil and fry the cashew nuts till they turn into golden brown color. Garnish Vegetable puloa with fried cashews (Optional). Serve hot with perugu chutney or toasted bread.
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