Fiery Tadka Pulao - SK Khazana

Ingredients list for Fiery Tadka Pulao - SK Khazana

• 1 1/2 cups Leftover cooked Basmati rice
• 1 medium Onion
• 2 tablespoons Ghee
• 1/2 teaspoon Cumin seeds
• 3-4 Cloves
• 2-3 Green cardamoms
• 5-6 Black peppercorns
• 1 Bay leaf
• 1 tablespoon Ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/2 tablespoon Coriander powder
• 1/2 teaspoon Cumin powder
• 2 medium Tomatoes chopped
• to taste Salt
• 1 medium Carrot cut into diamonds and blanched
• 1/2 small Cauliflower cut into small florets and blanched with turmeric
• 5-6 French beans cut into diamonds and blanched
• 2-3 tablespoons Frozen green peas boiled
• 2 tablespoons Coriander leaves chopped
• Tempering
• 1 1/2 tablespoons Ghee
• 2-3 Green chillies diagonally sliced
• 1 inch Ginger cut into thin strips

Method

1. Roughly chop onion. Heat ghee in a non-stick pan, add cumin seeds, cloves, green cardamoms, black peppercorns and bay leaf and sauté till fragrant.
2. Add onion, mix and sauté till it turns golden brown.
3. Add ginger-garlic paste, mix and sauté for 1-2 minutes. Reduce heat, add turmeric powder, red chilli powder, coriander powder and cumin powder, mix well and saute for 1-2 minutes.
4. Add tomato and salt, mix well, cover and cook for 5 minutes.
5. Add ¼ cup water and mix well. Add carrots, cauliflower, French beans, green peas, coriander leaves, rice and a little salt and mix well. Cover and cook for 10 minutes on very low heat.
6. Meanwhile for the tadka, heat 1 tbsp ghee in a tempering pan, add green chillies and ginger strips, mix and sauté for a few seconds. Sprinkle a little water and let it catch fire. Add this to the rice mixture and cover immediately. Uncover after 1-2 minutes and toss lightly.
7. Transfer into a serving plate, garnish with mint sprig and serve hot with papad and raita.