- 2 Cups long grained rice, soaked
- 1 medium carrot, peeled and diced
- 7-8 French beans, cut into 1 inch pieces
- 8-10 cauliflower florets
- 1/4 cup green peas
- 2 medium onions
- 2 bay leaves
- 7-8 black peppercorns
- 1 inch cinnamon
- 1 teaspoon caeaway seeds (Shahi Jeera)
- 1 blade mace (Javitri)
- Salt to taste
- 1 teaspoon ghee
- 1 teaspoon oil
Vegetable Pulao Cooking Method
Boil 5-6 cup water in a deep pan
Heat ghee and oil in another deep pan.
Add bay leaf, cinnamon, black peppercorns, cloves, mace, caraway seeds and onions. Saute for a while
Add carrots, cauliflower, beans and green peas. Mix well.
Add rice, salt mix well and add 4 and 1/2 cups boiled water. Stir to mix, cover and cook for 15 minutes
Switch off heat and let it stand for 5 minutes, covered.
Open the lid and open the rice grains with the help of spoon.