Veg pulao

Another rice dish that kids love. Not to mention, loaded with veggies. 😉 (You can use other vegetables of your choice like green beans, cabbage etc.). My daughter loves this pulao with tomato soup.

Generally long grain basmati rice is used for pulao, but I have used mogra basmati rice.

I usually cook pulao in non stick kadhai with a lid. It can also be cooled in pressure cooker.

Note: Adjust the amount of spices according to your child's preference.

Servings: 2-3

Preparation time:  20 minutes

Total time:  40 minutes

Ingredients:

• 3/4 cup rice
• 2 tbsp ghee
• 1 bay leaf
• 2-3 whole peppercorns
• 2-3 cloves
• 2 whole green cardamoms
• 1 inch cinnamon stick
• 5-6 cashew nuts, halved
• 1 medium onion, chopped
• 2 tsp ginger garlic paste
• 1 medium carrot, chopped
• 1 medium potato, peeled and chopped
• 1/2 cup green peas
• 1 medium tomato, chopped (optional)
• 1/4 tsp garam masala (optional)
• 1 and 3/4 cup water
• Salt to taste

Procedure:

1. Wash rice well until water runs clear. Keep it aside.
2. In a non stick kadhai, heat ghee.
3. Add bay leaf, peppercorns, cloves, cardamoms, cinnamon stick and halved cashew nuts. Fry for few seconds.
4. Add chopped onion and saute till translucent.
5. Add ginger garlic paste. Saute for a minute.
6. Add chopped carrot, potato, green peas and tomato.
7. Add garam masala. Mix well.
8. Add rinsed rice, water and salt to taste. Mix well.
9. Cover kadhai with a lid and cook on low flame till the rice is completely cooked. Stir everything once or twice while cooking.