Vegetable Pulao

Ingredients

• 1 cup whole brown rice (preferably whole basmati)
• ¼ cup mint
• ½ cup coriander
• 1 onion
• 1 inch piece ginger, chopped fine
• 1 piece garlic
• 1 cup vegetables of your choice cut into small pieces (carrots, beans, peas, cauliflowers, potatoes)
• 1 tsp garam masala
• 1 piece of cinnamon
• 2 cardamoms
• 2 cloves
• 2 bay leaves
• A few cashew nuts
• Water
• Green chillies (optional)
• Sea salt to taste

Method

 Soak rice in water for half an hour before cooking. Wash & drain the rice.

Blend mint, coriander, ginger, garlic, garam masala, chillies & half the onion to a fine paste. In a rice cooker or in a pan add the paste, bay leaves and let it cook for a couple of minutes. Add the cloves, cardamom, cinnamom, the vegetables & cook for a couple of more minutes. Add rice & salt. Mix well so that the rice is coated with the spices. Add the water & cover the lid.

In the same pan ‘fry’ the onions with a little water till it turns translucent & brown.

Garnish the rice with onions and cashews.

Serves 3-4