Vegetable Pulao

Serves: 4 

Ingredients	Qty	Prep
Basmati rice	1.5 cups
Onion	1 medium	julienne
Peas	1/2 cup
Potato	1 (200g)	cubed
Carrot	1 (100g)	chopped
Ginger	1 inch piece	minced
Garlic	2 large	minced
Chilies	2-3	minced
Mint leaves	few	chopped
Cilantro	few stalks	chopped
Water	2 cups
Salt	to taste
Ghee	1 tbsp or more
Whole Masala
Cloves	4
Cinnamon	1 small piece
Bay leaf	1-2
Cumin/Shah Jeera	1 tsp
Star anise	1 piece
Green cardamom	3-4 pods
Mace	Few strands
Black pepper	5-6

Method:

• Wash rice till clear and soak for 30 min
• Fry whole spices in ghee until fragrant
• Add onion and fry until they brown a bit
• Add peas and fry for a few min with salt
• Add the ginger, garlic and chilies and cook
• Add the potatoes and carrots and fry until half done
• Add rice and mix to coat with ghee
• Add water and cook on medium heat until water is level with rice
• Cover with lid and reduce heat to low and continue cooking until rice is done (about 5-10 minutes)
• Optionally garnish with fried onions and serve with raita