Veg Pulao

• servings: 6

Ingredients

2 cups Basmati Rice

4 Cloves

2 Cardamom

½ tbsp Whole Pepper

2 Bay Leaves

1 inch Cinnamon

½ cup Carrot Chopped in Cubes

½ cup Beans Chopped

1 Lime

1 Onion Medium Size Sliced Long

½ tbsp Sugar

½ cup Coriander Leaves Chopped

¼ cup Mint Leaves Chopped

10 Cashews

15 Raisin

8 cup Water

3 tbsp Salt (May Varies)

4 tbsp Ghee

Directions

In a large pot boil water along with cloves, cardamom, cinnamon, pepper and bay leaves.

Wash and soak rice until water boils.

Add rice to boiled water along with salt.

Once rice is cooked 50%, add carrot and beans.

Squeeze lime juice into the rice and allow it to cook about 90%.

Once cooked, drain the rice into a strainer.

Heat a small sauce pan and add ghee to heat up.

Quickly saute raisin and cashews and remove to set aside.

Into the same pan, add sliced onion and fry.

Once onion starts golden brown add sugar.

Fry onion until brown (not too dark) and set aside.

On the same pot cooked rice, add half of the remaining ghee.

Spread ⅓ of the cooked rice into the pot and layer it with small amount of coriander leaves, mint leaves, raisin and fried onion.

Continue adding more rice and layers as above. Typically splitting rice into 3 portion with three layers of these coriander leaves, mint leaves, raisin and onion is recommended.

Drip remaining on the ghee evenly on top of the top layer.

Cover the pot (use aluminium foil and lid not allowing steam to escape) and allow it to cook in medium low flame for 20 minutes.

Once done, rice is ready to serve.