Veg Pulav (Restaurant Style)

Ingredients A (for 1 ½ Cup rice)

- Ginger 1 inch
- Garlic 12 pods
- Mint leaves Hand full
- Coriander Leaves (1/2 of Mint leaves)
- Fennel seeds ½ TSP
- Cloves 3
- Cinnamon ½ inch
- Cardamom 2
- Star anise (1/2 star)

Other Ingredients
- Coconut 3 tbsp
- Oil
- Ghee

Ingredients B
- Rice 1 ½ Cup raw rice (soaked for 30 mins)
- Onion 1 big
- Tomato 2 Medium
- Mint leaves (equal to coriander leaves above)
- Dry masala whole spice (cloves, cinnamon, cardamom, fennel, bay leaf, star anise)
- Green Peas ½ cup
- Carrot 1 medium
- French Beans 10
- Potato 1 Big
- Curd – 2 tbsp
- Lemon Juice ½

Method

- In a pan, add a little oil and fry all ingredients A

- Once Cool, add Coconut along with fried ingredients and grind adding a little water.
- In a cooker add oil (3tbsp), Ghee 1tbsp
o Once hot, add mint leaves, whole spice (ingredients B)
o Add onion chopped (any shape) , once golden
o Add tomato fry until raw smell is completely gone
o Add green peas, fry a little
o Add other vegetables, fry for a few mins
o Add Curd and lemon juice
o Add the ground paste of Ingredients A
- Fry for a minute
- Add soaked rice and fry or a min
- Add water [1 ½ water for 1 cup rice]
- Allow it to boil, add salt as per taste
- Close the lid of the cooker
- Allow 2 whistles