The addition of onions and garlic will make any dish flavorful and delicious. Some don't include them on auspicious days and festivals. You can try this vegetable pulao on one of those days. It can be made in less than 20 minutes if you have cooked rice.
- Oil-4 tbsp
- Ghee-1 tbsp
- Cinnamon-2 inch stick
- Star Anise-1
- Shahi Jeera-1 tsp
- Green chilli chopped-1
- Ginger grated-1/2 tsp
- Potato-1 peeled and chopped lengthwise
- Beans-a handful
- Shredded cabbage & carrot-1 cup
- Capsicum-1/4 cup
- Red chilli powder-a pinch
- Basmati Rice-3/4 cup
- Water-1.5 cups
Rinse the rice. Add water and cook. The grains should be separate. Set aside.
Heat oil and ghee in a wide pan.
Add ingredients 3 to 9 one by one. When cashews turn golden brown, add potato and chopped beans. Close the lid, lower the heat and let it cook for 5-6 minutes.
Now add cabbage, carrot and capsicum.
Sprinkle sat, red chilli powder. Fry for 6-7 minutes.
Capsicum should not turn soft. It should be slightly crunchy.
Gently mix the rice with the veggies. Add salt if required.
Serve with raitha or plain curd.