Vegetable Pulao

bachelors.I 'll prepare this pulao when ever i'll be running short of time.This is infact a biryani recipe, i have modified it to pulao.Basically main difference between biryani and pulao is that layering,cooking rice and also the strength of spice used in biryani is different,where as pulao is less in spice and simpler to cook in a single pot. Even though pulao can be enjoyed when its hot, i do this pulao for lunch box as it becomes easier for me to cook 🙂 

Ingredients:
Category: Vegetarian|Cuisine:Indian|Course:Main
Prep Time: 10 Minutes | Cooking Time:25 Minutes | Serves:5

Rice/Basmati Rice: 3 Cups
Onions:4 Shredded
Tomatoes :2  Medium chopped 
Green Chilly:6 Slit
Carrot:1 Large ,cut into rounds
French Beans:8-10 
Cabbage: ½ Cup
Cauliflower Florets:10 ( Optional)
Fresh/ Frozen Green Peas: ⅓ Cup
Potato:2 cut into cubes
Mint Leaves:1 Cup
Ginger Garlic Paste:¼ Cup
Chilly Powder: 2 Tsp
Coriander/Dhania Powder:2 Tsp
Curds:½ Cup
Oil:¼ Cup
Ghee:¼ Cup
Cinnamon:2" inch Stick
Cloves:6
Green Cardamom Pods:3-4 
Black Cardamom
Bay Leaves:2
Fennel Seeds:1 teaspoon (Optional)
Salt To Taste (Approx 3 Tsp)
Lemon Juice:1 Tsp
Water:41/2 Cup

Method:
Wash and soak rice for 10 minutes.Drain water and keep it aside.
Heat oil and ghee in a cooker,add all the whole spices,add onions and fry well.Add mint leaves,ginger garlic paste until raw smell disappears.Add green chilly, tomatoes and fry well.



Add  vegetables and fry for a while. Add red chilly powder ,coriander powder,add curds mix well and allow it to cook for 3-4 minutes.



Now add drained rice mix well and cook for 3-4 minutes Now add  41/2 cup hot water ,salt to taste and pressure cook for 1 Whistle.

Once pressure is released ,add lemon juice and garnish with fresh coriander leaves. Serve hot along with any raita.

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