Ingredients:- - 1 cup basmati rice (soaked in warm water for 30 minutes)
- - 2 cups mixed chopped vegetables (any combination of green beans, carrots, spinach, cauliflower, peas, etc)
- - 1 onion, sliced thin
- - 1 bay leaf
- - 1 medium-hot red chilli, sliced into very thin rings
- - 3-4 green chillies, slit (optional or adjust to taste)
- - 1/2 tsp garam masala
- - 1 tsp cumin seeds
- - 1 tsp slivered garlic (2-3 pods)
- - 1 tsp ginger root, grated
- - 2 tsp oilSalt to taste
- - 1 tbsp coriander leaves, to garnish
- - Handful of roasted/fried cashewnuts, for garnish (optional)
Method:
- - Heat the 2 tsp oil in a pan and add the bay leaf, garlic, grated ginger, slit chillies, sliced red chilli and cumin seeds. Fry for 30 seconds or so, stirring continuously.
- - Add the garam masala and onions and stir-fry till they start turning soft, then add the vegetables and stir again.
- - Drain the rice and add that to the pan as well and fry for 2-3 minutes.
- - Add 2-1/4 cups water and salt to taste. Pour it all into a microwaveable bowl and cook it for 15 minutes or so on high without a cover. (Start with 10 minutes and see if the vegetables and rice are cooked - the cooking time depends on the wattage of the oven.)
- - Cover the bowl and let the pulao rest for 5 minutes.
- - Just before serving, fluff the rice up gently with a fork and sprinkle the chopped coriander over. Also top with the fried cashewnuts, if using.
- - Serve hot with chilled tomato-yogurt raita.
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