Ingredients:
2 cups – Basmati Rice
1 – Onions
3 tbsp – Ghee
1 – Carrots, cut into cubes
1 – Potatoes, cut into cubes
1/2 cup – Peas
1 cup – Cauliflower, cut into florets
2 tbsp – Cashewnuts
1 tbsp – Raisins
Salt To Taste
1 Pinch – Turmeric powder
Grind to Paste:
1 Inch – Ginger
5 – Garlic cloves
1 – Onions
3 – Green chillies
2 – Cinnamon sticks
3 – Cloves
1/4 cup – Mint leaves
3 – Cardamoms
Preparation:
- Soak rice for half an hour.
- Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
- Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
- Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
- Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
- Just before serving take the rice in serving bowl, add the nuts and mix well.
- Serve vegetable (sabzi) pulao hot with raita