This is a variety fo vegetable pulao which i made recently on a week day. Having less time in hand i had to make something which is a meal by itself and is also tasty…so here goes
This is my entry to Sunita’s “Think spice-think saffron “… 
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Ingredients
- 1-2 Cups Diced vegetables: carrots, peas, cauliflower etc
- 5-6 Nos Tomatoes
- 2 Nos Onion
- Masala powder jeera, dhania, turmeric,
- Red Chili As per taste
- 3-4 Tsp Whole masalas bay leaves, cinamon stickes, cloves, badi elaichi all ground to make a powder
- 2 Tsp Ginger-garlic paste
- 1 Tsp Oil
- 1-1.5 Cups Basmati rice
- corriander leaves for garnish
- Salt As per taste
- 2 Pinches Saffron
Ingredients
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Instructions
- Soak the basmati rice in water for 30 mins and cook it with the whole masala powder till each grain seperates. (While cooking one could also add 1-2 tsp of ghee, increases the flavour of the rice)
- Once the rice is cooked remove the rice on a plate and let it cook and let the rice grains seperate.
- Take a kadai and heat oil in it.
- Add finely diced onions and ginger-garlic paste to it and saute till the onions turn little brown in colour.
- Once the raw smell of the ginger - garlic paste is gone add, pureed tomatoes and let it cook till the oil seperates on the sides of the kadai..
- Add the other diced vegetables and let it cook.
- Once the vegetables are 80% cooked, add the masala powders and cook till the vegetables are well done.
- Add the cooked rice, salt and mix well and cook under a very low flame with the lid closed so that all the flavour seeps in the rice...
- Dissolve saffron in little luke warm milk and set aside for 15 minutes. Add the saffron milk to the rice and mix well...
- Garnish with corriander leaves and serve with raita