Vegetable Pulao - Recipe
250 grams basmati rice
250 grams onion, sliced and goldened in ample oil, strained
2 dessert spoons oil, or a preferable amount
1 tsp salt
4 green cardamoms, elaichi
1/2 inch cinnamon, darchini
12.5-20 grams green chillies, depending on hotness and taste
1 tbsp poppyseeds, roasted on low heat
12.5 grams ginger
12.5 grams garlic
250 grams peas, pressure cooked
125 grams cabbage, sliced, pressure cooked (optional)
125 grams beans, cut and pressure cooked
125 grams red carrot, grated
125 grams capsicum, chopped
Wash the rice and soak it in ample water.
Fry the cloves, green cardamoms, cinnamon, green chillies. In a mixer, grind the roasted poppy seeds. Add the fried masale and grind. Add half of the goldened onions, grind to a fine paste.
Put the rice on flame with 1/4 tsp of salt, with roughly enough water to soak the water and an inch more (if you're cooking it in a pressure cooker), a whistle and 4-5 minutes more.
Add the salt and the other half of onion to a pan. Add the chopped capsicum and cook on high heat. Add the ground masala and the rest of the vegetables.
Mix well. Serve with rice.