VEG PULAO

Ingredients

Basmathi rice – 3 cups
Ghee – 4 tsp
Onion – 1 big
Tomatoes – 2
Sombu – 1 tsp
Kasa kasa – 1tsp
Cloves – 5 pieces
Cardamom – 5
Assorted vegetables (chopped) – 1 cup
Green chilly – 4
Mint leaves – a handful
Coriander leaves – a handful

Method
Fry sombu, kasa kasa, cloves and cardamom and grind to paste. Saute sliced onion in ghee along with cinnamon. When the onion turn golden brown add ginger garlic paste and tomatoes and continue to cook till the tomatoes blend well with the onions. Then add the ground masala and stir for 1 minute. Then add the vegetables and add ½ cup water for the vegetables to become soft. When the vegetables are half cooked remove from flame. When the rice starts to boil and is half cooked add the mixture to rice and stir once so that the masala mixes well. When the rice is cooked remove from fire and add fresh mint and coriander. This adds flavor to the rice.

COCONUT PULAO

Ingredients
Coconut milk - 4 cups
Cinamon - 2 pieces
Cardamom - 4 pieces
Cloves - 2 pieces
Onion - 1
Cashews - 5-6
Ginger garlic paste - 1tbsp
Green chillies - 2
Ghee - 3 tbsp
Basmathi rice - 2 cups
Method
Soak rice for 10 mins. Prepare coconut milk meanwhile. In a kadai add ghee and fry the sliced onions along with the spices. Add ginger garlic paste and green chillies. Remove from fire and add the masala to the coconut milk and rice. Add salt to taste and cook till rice is soft. Garnish with coriander leaves and fried cashews.

COCONUT PULAO will taste good with SOYA MANCHURIAN or EGG GRAVY