VEGETABLE PULLAO

Tehri is the name given to the vegeterian version of the dish and is very popular in Indian and Pakistani homes. Vegetarian version might have some textured vegetable protein based protein balls give a meat-like texture. The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani, is used to denote a dish where the rice is cooked separately from the other ingredients.

Ingredients:

Basmati rice - 2 cup

Onion - 1

Ginger - ½ Inch

Garlic - 7 cloves

Green chilies - 4 (or to your taste)

Vegetable - potato, carrot, capsicum (bell pepper), green beans, peas (any vegetable you like)

Cashews – 7(soaked for about 15 mins)

Salt – to taste

Turmeric powder – ½ tsp

Curd - ½ cup

Pepper powder – 1 tsp

Cumin powder – 1 tsp

Chillie powder – 2 tsps

To seasoning:

Cloves - 5

Cinnamon – 1 inch piece

Cardamom - 2

Garam masala powder – 1 tsp

Bay leaf – 2

Method:

1. Make a paste out of ginger, garlic, green chillies, curd, cashews and turmeric.

2. Cut the vegetables in cubes. Mix with half of the paste and set aside for ½ hour.

3. Soak the rice for ½ hour.

4. Now in cooker or big pan heat oil add all the seasoning. Once it starts to splatter.

5. Add the onion and sauté for 5 mins or until it becomes golden brown.

6. Now add the remaining paste and mix well. Occasionally stirring.

7. Now add the vegetable mixture and add 1 cup of water and cover with a lid for 10 mins.

8. Now add the salt, chili powder, pepper powder, cumin powder. And let it cook for about 10 more mins.

9. Now drain the excess water from the rice and add the rice slowly.

10. Cover with a tight lid. And cook in med low flame for about 30 mins or until the rice is cooked well.

11. Serve hot with raita and salads.