Nothing like a spice filled aromatic vegetable shahi pulao!!!
Ingredients:
Basmati rice
– ½ Kg
Carrot – 1
Big (diced)
Beans – 4-5
Nos (1 cm long pieces)
Potato – 1
Big (diced)
Onion – 1
big (sliced)
Cumin seeds
– 1 Tsp
Shah Jeera –
1 Tsp
Curry leaf –
7-8 leaves
Mint leaf –
7-8 leaves
Cloves – 3-4
Nos
Cinnamon
stick – 1 Big
Staranise -
1 Nos
Spices
powder – 1-2 Tsp (Cloves+Cinnamon – grind it into a fine powder)
Turmeric
powder – 1-2 Tsp
Ghee – 5-6 Tbsp
Oil
Salt to
taste
Procedure:
Soak the
rice in water for 15-30 min and set aside. Take a wide bottomed pan in which
you prefer to prepare the pulao, on a low medium heat. Pour in 3 Tbsp oil and 2
Tbsp ghee and let it heat. Once hot, put in both the kinds of jeera. Let it
sautee for a second and put in the onion slices. Once the onions are golden
brown, throw in all the veggies and let them fry for a minute. Now you can
increase the flame to medium high.
Put the
curry leaf and the mint leaf and give it a good stir. Next goes all the whole spices
(Cloves, Cinnamon stick, Staranise) along with the spices powder. By now you
should already be getting the beautiful aroma of the veggies and the spices.
Strain the
rice from the soaked water and layer the rice in the pan and stir it softly,
preventing the breakage of the rice. Now pour in water and put turmeric powder,
salt to taste. Add 1 Tbsp oil to the water.
Rice to
water ratio is 1:2
Let the
flame continue on high till the water gets to boil and reduces to the rice
level. Once you can see the rice, put a lid and lower the flame to low. It is
just 4-5 minutes away that a delicious tray of pulao is on your way.
Just remove
the lid and check if all the water is absorbed. Do not stir. Turn off the heat
and garnish with few fried onions and 2 Tbsp Ghee and close the lid.
Do not stir
till it is cooled down for a while. This will prevent rice from breaking.