Ingredients:
1. Rice - 1 cup
2. Peas - 1/4 cup
3. Potatoes - 2 nos.
4. Carrots - 2 nos.
5. Onions - 2 nos.
6. Tomatoes - 2 nos.
7. Cinnamon + cloves + cardamom - 2 each.
8. Ginger garlic paste - 2 tbsp.
9. Green chillies - 3 to 4
10. Red Chilly powder - 1 tsp.
11. Coriander leaves - handful
12. Oil - 2 tbsp.
13. Ghee - 1 tbsp.
14. Salt to taste
Cooking Method:
1. Clean the rice and soak in the water for 10 to 15 minutes.
2. In the mean time, chop onions and tomatoes and keep aside.
3. Cut the potatoes and carrots in cubes.
4. Heat oil and ghee in a cooking pot/pressure cooker, and add cinnamon, cloves and cardomom to it. Once the oil absorbs the flavour for around one minute, add green chillies.
5. The onions goes after green chillies. Cook the onions until transparent and add ginger and garlic paste. Fry this until all the raw smell disappears and add tomatoes. Cover the pot with a lid and simmer the heat until tomatoes gets cooked.
6. Now add red chilly powder. The red chilly is followed by the vegetables: peas, carrots and potatoes, and give it a thorough stir and cook with lid covered for 5 to 8 minutes.
7. Once the vegetables are lil cooked, add 2 cups of water and salt to it.
8. After the water gets to boil add rice and keep the pot it covered with lid. If cooking in pressure cooker add rice along with water and salt, and close the cooker lid.
9. Once all the water is absorbed garnish the prepared Pulao with coriander leaves and serve hot with yogurt or mint chutney/dip.
Note:
1. Here in this recipe nothing needs to be blended if the garlic and ginger paste is ready.
2. Its fast to cook in the pressure cooker too. So the recipe is quick and delicious.
3. More variety of vegetables can be added to this depending upon the availability.