Easy Masala Vegetable Pulao

Ingredients (Serves 3 – 4)

1. Kaima / jeerakashala rice – 1 cup, soaked in enough water for 30 minutes
2. Ghee – 2 tbsp
3. Whole spices – Kala jeera – 1/4 tsp, cumin seeds – 1/8 tsp, green cardamom – 4, cloves – 4, cinnamon stick – 1 inch, broken
4. Ginger-garlic paste – 1.5 – 2 tsp
5. Vegetables – Carrot – 1 medium sliced, green beans – 15, cut into 1.5 inch pieces, capsicum – 1/3 cup, fresh/frozen green peas – 1/4 cup, onion – 1/3 cup, sliced
   Yoghurt – 3 tbsp
   Green chilies – 2, diagonally sliced
   Turmeric powder – 1/4 tsp
   Chili powder – 1/2 tsp
   Coriander powder – 1/2 tsp
   Cumin powder – 1/4 tsp
   Garam masala powder – 1/2 – 3/4 tsp
   Mint leaves – 6 – 8
   Cilantro – 2 tbsp
   Sugar – 1 pinch
   Salt – As required
   Hot water – 1 3/4 cup
   Lemon juice – 1 tsp

Method

1. Heat 2 tbsp ghee in a pan. Add whole spices and stir for a few seconds till fragrant.
2. Add ginger-garlic paste and sliced onion. Cook for 2 minutes over medium-low heat. Switch off the flame.
3. Add the vegetables and all the ingredients numbered 5 to the pot. Mix well. Next add the drained kaima rice and hot water. Mix well. Taste check for salt. Cook covered for about 8 minutes or till the water is mostly absorbed. Stir gently and cover with an aluminium foil and then with lid. Place the pot on a hot tawa. Cook on dum for 8 minutes over the lowest heat. Switch off the flame. Let rest for 10 minutes. Fluff gently and serve with raita and any side-dish.