Vegetable Pulao (4 servings)

Basmati rice 2 cups

Carrots 2 medium-sized (cut to thin 1inch slivers)

Florets of one small cauliflower

French beans  200 gm (cut to 1 inch size)

Shelled peas 1/2 cup

Capsicum  1 medium sized (cut to thin 1inch slivers)

Onion 2 medium-sized (cut to thin 1inch slivers)

Ginger 2″ piece (grated)

Spices (1″ cinnamon stick, 2 or 3 cloves, 1 bay leaf, 1 pinch sea alga, cardamom 2 pods)

Ghee 1 tbsp

Cumin seeds 1 tsp

oil 2 tbsp

salt 1 tsp

Chili powder 1/2 tsp

Pulao masala 1 tsp

Soak the rice in water and drain the excess water and leave for about 30 min.

Pound all the spices except bay leaf well.

Heat the ghee and temper with jeera and as it splutters, add the bay leaf and the pounded spice. Stir over low fire and add the rice and fry well. Keep the fried rice aside and add the oil to the pan. When the oil is hot enough add the onions/ginger and saute till the color starts changing. Add the capsicum and when half done, add the remaining vegetables, chili powder and saute well. Add the rice and salt to the vegetables in the pressure pan and add three glasses of water. Add the pulao masala and steam till you hear one whistle.

In case you are using an electric rice cooker, transfer the fried rice and the sauteed vegetables to the cooker, add water and cook till done.

Wait for the cooker to cool a bit and serve with raita.

Cooking tip: More pressure will overcook the rice. Ensure the rice is not cooked for more than one whistle.

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