Veg Pulao

Many people ask me the PERFECT recipe for Veg Pulao. Actually Veg Pulao is kind of a dish where in all the women will have their own YUMMY version of it.

I am posting this version which is YUMMY as well as the most LOVED recipe whenever I have made. For girls who want to try for the first time, this is a perfect recipe and for women who want to try a different version, I assure that it will turn out great!!

(Servings 3)

Ingredients		Quantity
Basmati Rice		2 teacups
Carrot, French Beans (Chopped roughly) & Peas		½ cup
Ghee (Clarified Butter)		1 tablespoon
Cumin seeds (If you have Shahjeera, it will taste better)	Dry Masalas	1 teaspoon
Peppercorns		5
Green Cardamom (Chhoti Elaichi)		2
Black Cardamom (Badi Elaichi)		1
Bayleaf (Tejpatta)		1
Cloves (Laung)		4
Pepper powder		Pinch
Lemon juice		1 teaspoon
Salt		As per taste
Water		3 and ½ teacups
Coriander seeds		For garnish

Procedure:

• Soak Basmati rice in water and leave for 15 mins. Then drain all the water and then use it because the quantity of water has to be perfect.
• Chop all the vegetable and keep. If you like the taste of cauliflower or any other vegetable, you can add but generally these 3 above mentioned veggies are preferred in Pulao
• Now, take a heavy bottomed pan, add ghee. Once ghee is hot, add cumin seeds and let it splutter. Add all the dry masalas. Let it simmer in ghee for some time. Now add the veggies and mix well for some time. (Keep the flame on medium all the time)
• Add rice without the water and let it get mixed well with the vegetables and ghee for 2 mins. Now add water and salt. Add a pinch of pepper powder and lemon juice.
• Close the lid and let it cook for 15 mins. Don’t mix again and again to prevent breaking of the rice grains.
• After 15 mins, check whether the rice is cooked or not.  If needed, add 2 tablespoon of water. Once rice is cooked, switch of the flame and keep the lid closed for 5-10 mins because the rice gets cooked with the steam also.
• Garnish with coriander seeds and serve with KADHI.