A meal with all the essential nutrients is always welcomed. Lets get into the kitchen and make a tasty Pulao to enhance all the nutrition needs. It is also known as Fragrant vegetable rice with cashew nuts.
2 cups rice – soaked in water for 10 minutes 2 carrots – cut into small cubes, 200 gm cauliflower – cut into small florets 10 french beans – cut into small pieces, 1 bay leaf 1/3 cup oil 6-8 cashewnutes (kaju) 2 onions – sliced finely (1 cup) 3 tsp salt, or to taste, 1 tsp lemon juice 1 1/2 tbsp dry fenugreek leaves (kasoory methi)
6-7 flakes garlic, 1 inch piece ginger – chopped 2 tsp fennel seeds (saunf), 1 tsp cumin seeds (jeera), 1 tsp ground coriander (dhania) 1 stick of cinnamon (dalchini), 3 cloves (laung) seeds of 2 green cardamoms (chhoti illaichi)
1. Grind all ingredients of the fragrant paste together with a little water. Keep paste aside. 2. Heat oil in a large, heavy bottomed pan. Add cashew-nuts(kaju) and fry till golden. Remove from oil and keep aside. Add bay leaf and sliced onions to oil, cook till onions turn golden brown. 3. Add the ground paste to the oil. Stir fry on low heat for 1-2 minutes. Add the vegetables and dry fenugreek leaves (kasoory methi). Stir fry for 2-3 minutes. 4. Add 4 cups of water. Add salt and lemon juice. Drain the soaked rice and add to the water. Give it a boil. Reduce heat. Cover the pan of rice with a well fitting lid. Cook on very low heat for about 12-15 minutes, or until the rice is done. 5. Fluff the rice with a fork, so that the grains separate. Serve after 10- minutes sprinkled with fried cashew-nuts. Tip: When making pulao, it is always better to switch off the flame when the rice is slightly moist. The excess water dried up on its won without making the rice too dry. When the water is absorbed by the rice completely on fire, the rice dries up too much on keeping and the flavour and texture of the rice grains is reduced.