Name: Veg Pulav recipe by hida himaaz at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: Sona masoori rice 2 cups; Boiled peas 1/2 cup; Chopped vegetables 1 cup ( a mix of 1 potato, 2 carrots, 1 capsicum); Onion 1 and 1/2; Masala to grind:; 2 green chillies; Ginger and Garlic 1 tbsp; Few coriander leaves; 1/2 onion; Dry Masala to grind:; Coriander seeds 1 tsp; Jeera/ Cumin seeds 1 tsp; Saunf/ Fennel Seeds 1/2 tsp; Pepper 1/2 tsp; Lavang /Cloves 2; Elaichi/ Cardamoms 2; Dalchini/Cinnamon 1 stick; Bay leaves 1-2; Turmeric 1/2 tsp; Lemon juice 1 tbsp; Few pudina/mint leaves and coriander leaves; For tempering:; Few lavang/cloves, elaichi/ cardamoms ad pepper corn (optional)

Ingredients Serving: 5

Sona masoori rice 2 cups
Boiled peas 1/2 cup
Chopped vegetables 1 cup ( a mix of 1 potato, 2 carrots, 1 capsicum)
Onion 1 and 1/2
Masala to grind:
2 green chillies
Ginger and Garlic 1 tbsp
Few coriander leaves
1/2 onion
Dry Masala to grind:
Coriander seeds 1 tsp
Jeera/ Cumin seeds 1 tsp
Saunf/ Fennel Seeds 1/2 tsp
Pepper 1/2 tsp
Lavang /Cloves 2
Elaichi/ Cardamoms 2
Dalchini/Cinnamon 1 stick
Bay leaves 1-2
Turmeric 1/2 tsp
Lemon juice 1 tbsp
Few pudina/mint leaves and coriander leaves
For tempering:
Few lavang/cloves, elaichi/ cardamoms ad pepper corn (optional)

Instructions

Wash and soak the rice for 10 mins. Then drain the water and keep it aside.
In a cooker, add oil/ghee to heat. Then add the lavang, elaichi and pepper, when it splutters, add the onions, saute and fry until it turns golden brown in colour.
Grind the ingredients of the dry masala and keep aside. Then grind the wet masala ingredients together and keep aside.
Add the wet masala and fry for 3 mins. Then add the chopped tomatoes, dry masala, salt and turmeric. Fry it for 2 mins and add the boiled peas, vegetables and fry it for 2 mins.
Then add the soaked rice and fry it for a minute. Add sufficient water, chopped coriander and pudina leaves. In the end, add lemon juice and stir it well. Cover it with the cooker lid and cook it till 2 whistles blow.
Serve it hot with raita and pudina chutney.

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