Name: Punjabi pulao recipe by Navneet Arora at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: A bowl of basmati rice; Green peas - small bowl; Paneer pieces 15-20; 1 cauliflower cut in into pieces; Ginger garlic paste 1 spoon; 3 pealed onions; 2 glass of water.; Dried spices: - bay leaves; Cloves,; Kali mirch; Dalchini; Badi choti both ilaichies; Jeera; White vinegar; Salt to taste; Red chilli powder; Kashmiri red chilli powder; Garam masala; A bowl of raisins soaked in water; A bowl of cashew nuts or kaju soaked in water; Pure Ghee or butter.; 1 Spoon oil.

Ingredients Serving: 6

A bowl of basmati rice
Green peas - small bowl
Paneer pieces 15-20
1 cauliflower cut in into pieces
Ginger garlic paste 1 spoon
3 pealed onions
2 glass of water.
Dried spices: - bay leaves
Cloves,
Kali mirch
Dalchini
Badi choti both ilaichies
Jeera
White vinegar
Salt to taste
Red chilli powder
Kashmiri red chilli powder
Garam masala
A bowl of raisins soaked in water
A bowl of cashew nuts or kaju soaked in water
Pure Ghee or butter.
1 Spoon oil.

Instructions

First wash the rice and soaked it in water.keep it aside.
Take a big kadhai add little oil and ghee into it. Put all the dried spices mentioned above and add pealed onions into it. Saute them till the color of onion change.
Add ginger garlic paste and saute it for another 2 mins.
Add green peas, I use frozen peas and cauliflower pieces into it. Saute them again for few minutes and add salt, both the red chilli powders, garam masala, into it and sprinkle some water into it and cover the lid for 2 mins.
Add raisins and cashew nuts into it and again cover the lid for few minutes.
Open the lid add the drain rice, saute it for 3 sec, pour 2 glass of water. You can add 1/2 cup of water to cook the vegetables.
Add 2-3 spoons of white vinegar into it.
Taste it because after that you can no longer add any spices.
Let the water come into the one boil In high flame.
After one boil sim the flame and cover the lid for 3 mins.
Open the lid and put pure ghee or butter into it and cover the lid again for 1 min.
Your Punjabi pulao is ready to serve.

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