Breakfast item: Vegetable Pulao

4 cloves


2 cups sona masoori rice – washed and drained

1 1/2 tbsps ghee

2 green cardamoms

2” cinnamom stick

1 star anise

2 bay leaves

very small pinch nutmeg pwd

2 onions finely sliced

2 cloves garlic, chopped

1 sm thumb of ginger, chopped finely

1 sm green chili, chopped

1 1/2 tbsps of fresh mint leaves, finely chopped

1 1/2 tbsps fresh coriander leaves, finely chopped

1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)

1 tomato, chopped

1/2 cup thick coconut milk

3 1/4 cups water

salt to taste

8-10 cashew nuts (lightly roasted in ghee till golden brown)

coriander leaves for garnish

1 Heat ghee in a vessel, add bay leaves, cloves, and star anise and stir for a few seconds. Add the sliced onions, ginger, garlic, green chillies. Saute the onions till they turn transparent.
2 Add the coriander and mint leaves and saute for 2-3 minutes. Add the chopped mixed vegetables and cook on medium for 4-5 minutes.
3 Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 minutes.
4 Add the coconut milk and water. Bring to a boil.
5 Add salt and nutmeg powder, cardamom, cinnamon, and reduce heat to low-medium and cook covered with lid.
6 Cook for three minutes and turn off heat but leave lid on and wait for 10 minutes.
7 Separately roast cashews in pan with a little ghee or dry or in a toaster oven. Then add the roasted cashews and garnish with cilantro.

Serve and enjoy


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