Saffron Vegetable Pulao

Ingredients list for Saffron Vegetable Pulao

• 1 1/2 cups Basmati Rice
• a few strands Saffron
• 5-6 florets Cauliflower
• 5 French beans julienne
• 1 medium Carrot julienne
• 1/4 cup Green peas shelled
• to deep fry Oil
• 3 medium Onions, sliced
• 1/2 cup Yogurt
• 1 tablespoon Ginger paste
• 1 teaspoon Garlic paste
• to taste Salt
• 1 teaspoon Garam masala powder
• 1 teaspoon Red chilli powder
• 20 Fresh mint leaves
• 5 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Fennel seeds (saunf)
• 15 Cashewnuts
• 1 tablespoon Raisins
• 2 Tomatoes, finely chopped
• 2 tablespoons Rose water
• 1/2 cup Milk
• 1 teaspoon Black peppercorns, crushed
• 1/4 cup Desiccated coconut

Method

1. Soak the rice for half an hour. Heat sufficient oil in a kadai and fry half the sliced onion till brown.
2. Drain and keep aside. Marinade cauliflower, French beans and carrots in yogurt mixed with ginger paste, garlic paste, salt, half the garam masala powder, red chilli powder, half the mint leaves torn with hand for at least fifteen minutes.
3. Heat ghee, add cumin seeds, fennel seeds and remaining sliced onions and sauté for till onions turn light brown.
4. Add marinated vegetables and sauté for three to four minutes. Add green peas and mix. Add cashewnuts, raisins and sauté for two minutes.
5. Add finely chopped tomatoes, mix well and cook for two minutes. Add soaked rice and mix lightly. Mix saffron in rose water and milk and add to the rice.
6. Add three cups of hot water and stir. Adjust salt and add the remaining garam masala powder and crushed peppercorns and mix lightly.
7. Add desiccated coconut and fried onions, cover and cook on low heat till done. Sprinkle the remaining mint leaves torn with hand and serve hot.

Nutrition Info