Hyderabadi Vegetable Pulao Recipe

INGREDIENTS

350 grams Basmati Rice
200 grams Potatoes
200 grams Carrots
100 grams Onions
4 Green Chilies
30 grams Ginger
20 grams Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina [mint] leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 grams Cashew-nuts
50 grams Almonds
25 grams Raisins
120 grams Ghee
Salt To taste

COOKING Method

Wash and soak the basmati rice for half an hour.

 

 Drain the water. 

 

Put the rice, some more water and add half the whole garam masala and salt in a pan.

Bring the rice to a boil and cook until the rice is done.

Drain and keep aside.

Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.

Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.

Soak the almonds in water for half an hour and keep aside.

Beat the curd in a bowl and divide into two equal portions.

Dissolve saffron in warm milk and add it to one portion of the curd mixture.

Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.

Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.

Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.

Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.