Vegetable Pulav

   Ingredients - Serves around 4 people        

 For masala powder
   Shah-jeera (black jeera) 5 tsp
   Cinnamon 1 piece (2 inch)
   Cardamom 4-5
   Clove 4-5
   Maratha moggu 4-5
   Star anise 1
 
 Grind the above ingredients in a mixer and use 1.5 to 2 tsp. Remaining  can be preserved for future use.
 
 Other Ingredients 
   Basmati rice 250 grams (water 1:2)
   Mixed vegetables (peas, beans, carrot and cauliflower) sliced and washed 3 to 4 cups
   Onion small 1 (sliced length wise)
   Capsicum medium size 1/2 (sliced length wise)
   Green chillies 3 to 4 (depending on spiciness)
   Coriander leaves 1 small cup
   Mint leaves 1 small cup
   Ginger grated small piece
   Salt to taste
   Oil 4 to 5 table spoon
   Ghee 2 tsp
   Cashew 10 to 15 pieces
   Turmeric 1/4 tsp
   Fried bread pieces about 10 small pieces

 
Procedure

• Prepare rice in a pressure cooker. Add some turmeric powder to the rice before cooking. (water 1:2 ratio)
• Grind green chillies, mint leaves, coriander leaves and ginger in a mixer without water and keep it aside.
• Heat a pan, add oil, ghee and the ground masala powder (1.5 to 2 tsp). Fry a little. 
• Add the ground paste and fry a little. 
• Add onion and fry until light brown. 
• Add capsicum and fry a little. 
• Add vegetable and a little salt. Mix well. Fry until cooked.
• Add the cooked rice and some more salt (to taste) to the above . Mix well. Heat on a low flame. 
• Garnish with cashewnuts (fried separately in little ghee) and fried bread pieces. 
• Serve with raita.
  
  Tips --- To reduce the cooking time, mixed vegetable can be half cooked separately with a little salt and without water in
  a microwave for 5 to 6 minutes or in a pressure cooker for just one whistle and then cooked as above.