A vegetable pulao that will give any mutton biriani a run for its money.
Basmati rice - 3 cups
Slices bread - 4
Cubed vegetables - 4 cups
Ghee - 1/2 cup
Cloves - 10
Green cardamoms - 6
Small stick cinnamon - 4
Salt - 2 tablespoon
Chilli powder - 1 tablespoon
Tomatoes chopped - 6
Grind together
Almonds - 20
Cloves garlic - 10
Grated ginger - 2 tablespoon
Green chillies - 2
Coriander seeds - 1 tablespoon
Poppy seeds - 2 tablespoon
Aniseeds - 1 tablespoon
Mint leaves - 10 – 12
Bunch green coriander - 1
Wash and soak the rice for half an hour. Drain. Spread on a try to dry.
Remove the crusts from the bread slices and cut into cubes. Deep fry in oil till golden. Remove on a paper so the extra oil can drain. Reserve.
Vegetables include cauliflower, french beans, carrot and peas. You may add any vegetable of your choice.
Heat 2 tablespoon ghee in a thick bottomed degchi. Season with the whole garam masala, slightly bruised. When they turn a shade darker, add the rice; fry till it looks parched. Add hot water, double the amount of rice and 13/4 tablespoon. Salt. Cover and cook on a low heat till the rice is done and the water evaporated. Keep aside.
Heat 2 tablespoon ghee in a karahi and add the vegatables. Stir fry 2 minutes. Add a little salt. Cover and cook over a low heat till done. Do not add water. The vegetables will cook in its own juice.
Heat the remaining ghee or oil in a pan and fry the onions till a light brown. Add the green chilli, saute a bit, add the ground masala and chilli paste. Stir fry till the raw smell disappears. Add chopped tomatoes and 1/2 tablespoon salt and cook till the tomatoes turn pulpy and well mixed with the masala.
Mix the vegetables into the masala and stir till the masala coats the vegetables. Add to the rice. Toss gently till everything is uniformly mixed.
Serve hot garnished with fried bread crontons. All it needs is a raita to complete the meal.
