Ingredients

3 cups of rice, boiled

A bunch of coriander leaves.

3-4 green chillies.

2 tsp of coconut, shredded

medium onions,sliced fine.

1/2 an onion, chopped.

A few sticks of cinammon, a few

cardommom seeds, a few cloves.

1 1/2 tsp red chilli powder.

salt to taste.

2 flakes garlic.

1 inch piece ginger.

Ghee or melted butter for frying.

1 cup of cauliflower flowerets.

Some mixed frozen vegetables like beans,

carrots and green peas.

3 tsbp ghee(clarified butter)

Method

Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside.

Fry the onions in a the ghee or melted butter.

Also add the cloves, cinnamon and cardommom.

When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.

Now add all the vegetables,including the cauliflower and sprinkle some water on it.

Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes.

Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.

When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.

Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.

Serve with Raita.

Cooks Comments and Tips

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