Step One:
Ingredients:
Basmati Rice one cup
(India Gate Rice used here)
Water 3 cups
Soaking:
Wash the rice untilclear water.
Soak the washed rice in enough water for 20 minutes.
Drain the water completely.
Set aside.
Step Two:
Blanching:
Ingredients:
Vegetables ( Cauliflower florets one cup+Bush Beans, 2 inch one Cup+chopped Carrots 1/2 cup+Green Peas 3/4 cup)
Boiling water 3 cups
Thoroughly wash the vegetables.
Pour the boiled water over the veggies.
Let them sit for 2 minutes.
Drain the water and set them ready.
Step Three:
Pressure-cooking
Ingredients:
Groundnut Oil 1 Tbsp
Ghee 1 Tbsp
Cloves 4 pcs
Black Cardamom 1 pc
Green Cardamom 2 pc
Bay leaves 2 pcs
Mace 1/2 pc
Star anise 1 pc
Bellary onion 1/2 cup
Slit green chilly 1 pc
Curry leaves 10 pcs
Grated garlic 1 Tsp
Grated Ginger 1 Tsp
Salt 1/2 Tsp+Himalayan pink rock salt 1/2 Tsp
Water 1.25 cups
Heat the cooker with groundnut oil and ghee.
Add cloves, mace, black cardamom, green cardamoms, mace, star anise and bay leaves. Let them fry.
Add onion, green chilly and curry leaves.
Saute until onion fried transparent.
Transfer the vegetables and saute for a while.
Add salt 1/2 tsp and saute for 2 seconds.
Transfer the drained rice and saute until no remains of water contents.
Add 1.25 cups of water and Rock salt.
Stir well to incorporate all the ingredients.
Cover and cook on low heat until one whistle.(8 minutes)
Set aside to cool down.
Step Four:
Ingredients:
Ghee 1 tbsp
Whole cashews 20-25 pcs
Mint leaves, few for enhancing fine aroma.
Heat the tempering pan with ghee.
Add cashews and fry until golden brown.
Transfer them along with ghee to the cooked rice.
Fold gently to incorporate all the ingredients.
Vegetable pulao is ready to be served..
Audio background:
Accoustic_Symphony
Serenity by Akash gandhi
Ingredients:
Basmati Rice one cup
(India Gate Rice used here)
Water 3 cups
Soaking:
Wash the rice untilclear water.
Soak the washed rice in enough water for 20 minutes.
Drain the water completely.
Set aside.
Step Two:
Blanching:
Ingredients:
Vegetables ( Cauliflower florets one cup+Bush Beans, 2 inch one Cup+chopped Carrots 1/2 cup+Green Peas 3/4 cup)
Boiling water 3 cups
Thoroughly wash the vegetables.
Pour the boiled water over the veggies.
Let them sit for 2 minutes.
Drain the water and set them ready.
Step Three:
Pressure-cooking
Ingredients:
Groundnut Oil 1 Tbsp
Ghee 1 Tbsp
Cloves 4 pcs
Black Cardamom 1 pc
Green Cardamom 2 pc
Bay leaves 2 pcs
Mace 1/2 pc
Star anise 1 pc
Bellary onion 1/2 cup
Slit green chilly 1 pc
Curry leaves 10 pcs
Grated garlic 1 Tsp
Grated Ginger 1 Tsp
Salt 1/2 Tsp+Himalayan pink rock salt 1/2 Tsp
Water 1.25 cups
Heat the cooker with groundnut oil and ghee.
Add cloves, mace, black cardamom, green cardamoms, mace, star anise and bay leaves. Let them fry.
Add onion, green chilly and curry leaves.
Saute until onion fried transparent.
Transfer the vegetables and saute for a while.
Add salt 1/2 tsp and saute for 2 seconds.
Transfer the drained rice and saute until no remains of water contents.
Add 1.25 cups of water and Rock salt.
Stir well to incorporate all the ingredients.
Cover and cook on low heat until one whistle.(8 minutes)
Set aside to cool down.
Step Four:
Ingredients:
Ghee 1 tbsp
Whole cashews 20-25 pcs
Mint leaves, few for enhancing fine aroma.
Heat the tempering pan with ghee.
Add cashews and fry until golden brown.
Transfer them along with ghee to the cooked rice.
Fold gently to incorporate all the ingredients.
Vegetable pulao is ready to be served..
Audio background:
Accoustic_Symphony
Serenity by Akash gandhi
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