Vegetable Pulao Andhra

Method

1. 1

   Wash and soak rice: Wash 2 cups basmati rice in cold water until clear. Soak 20 minutes. Drain.

2. 2

   Prepare vegetables: Dice 1 carrot, 10 beans and 1 potato into small pieces. Separate half cup green peas.

3. 3

   Heat ghee and bloom spices: Heat 3 tbsp ghee. Add 1 bay leaf, 4 cloves, 3 cardamoms, 1 cinnamon stick and 1 tsp cumin seeds. Fry 30 seconds.

4. 4

   Fry onions: Add 1 large sliced onion and cook 8 minutes until golden.

5. 5

   Add ginger-garlic and green chilli: Add 1 tbsp ginger-garlic paste and 2 slit green chillies. Fry 2 minutes.

6. 6

   Add vegetables and spices: Add all vegetables and toss. Add 1 tsp coriander powder, half tsp red chilli powder and half tsp turmeric. Fry 3 minutes.

7. 7

   Add drained rice: Add rice and gently toss in the vegetable masala for 2 minutes.

8. 8

   Add water: Add 3.5 cups warm water and salt. Bring to a full boil.

9. 9

   Cook covered: Reduce to lowest heat. Cover tightly and cook 15 minutes.

10. 10

    Rest and serve: Turn off heat. Rest covered 5 minutes. Fluff with fork. Garnish with fried onion and fresh coriander. Serve with raita.