This type of mixed vegetable pulao is occasionally prepared, especially for feasts and in picnics. It is a very rich dish.
1 1/2 cups of rice (basmati or masino/fine)
3 tablespoons of ghiu (clarified butter)
1 cup of cauliflower pieces
1/2 a cup of peas
1 carrot thinly sliced
1 onion finely chopped
1 teaspoon cumin seeds
4 green cardamoms or 2 black cardamoms
6 black peppers
1 teaspoon of salt
1/2 a green chili
1 or 2 bay leaves
3 cups of hot, boiled water
small quantity of chopped coriander leaves
Soak the rice in water for five minutes.
Wash and drain the water from the rice.
Heat the ghiu and fry the onions till they are brown.
Add all the spices.
Add all the vegetables and cook for a few minutes.
Add the rice, salt and green chili.
Fry the rice till it is dried and looks brownish in colour.
Pour three cups of hot water (2.5 centimeters above the level of the rice).
Cover and boil gently till the rice grains become tender and the vegetables are cooked.
Garnish with coriander leaves and serve hot.