VEGETABLE PULAO

(quantity for 4)

Pulao rice---------------------------------------------500 gm.

Peas---------------------------------------------------115 gm.

Beans--------------------------------------------------115 gm.

Carrots-------------------------------------------------225 gm.

Cauliflower--------------------------------------------55 gm.

Tomatoes---------------------------------------------115 gm.

Onions-------------------------------------------------115 gm.

Cardamom-------------------------------------------2-3 gm.

Cinnamon---------------------------------------------2-3 gm.

Bay leaf------------------------------------------------2-3 gm.

Pepper corn------------------------------------------2-3 gm.

Salt------------------------------------------------------to taste

Fat------------------------------------------------------100 gm.

Vegetable stock or Water-----------------------1 litre.

Method

1) Shell peas. Peel and cut carrots into long slices. String and beans also into long slices. Break cauliflower into flowerettes. Slice onions.

2) Wash and drain rice.

3) Heat fat. Fry onions till crisp and remove.

4) Fry vegetables slightly and remove.

5) Add whole spices and rice; fry well.

6) Add vegetable stock/water and cook.

7) When rice is three-fourths done make a well in a centre. Add vegetables, cover and cook on a slow fire with live coal on lid or covered in slow oven.

8) Cook till rice and vegetables are tender.

9) Mix well and serve hot, garnished with fried onions.

N.B. : The amount of stock or water is approximate. The exact quantity required will be depend on the quality of rice and the strength of heat.