Masaledar Haldi Pulao

Ingredients list for Masaledar Haldi Pulao

• 1 1/2 cups Basmati rice soaked for 30 minutes
• 1 1/2 inches Fresh turmeric peeled
• 1 inch Ginger roughly chopped
• 1 Green chilli roughly chopped
• 2 teaspoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1 inch Cinnamon
• 5-6 Cloves
• 7-8 Black peppercorns
• 2 tablespoons Oil
• 1 Large potato peeled
• 1 Medium carrot peeled
• 7-8 Button mushrooms halved
• to taste Salt
• 5-6 French beans cut into 1/2 inch pieces
• 1/4 cup Corn kernels
• 1 tablespoon Lemon juice
• a few Red capsicum cut into thin strips
• to garnish Fresh mint sprig

Method

1. Slice fresh turmeric and put into a mixer jar. Add ginger and green chilli.
2. Dry roast coriander seeds, cumin seeds, cinnamon, cloves and black peppercorns in a non-stick pan, on medium heat, till fragrant. Set aside to cool.
3. Heat oil in a deep non-stick pan.
4. Quarter potato vertically and then dice. Add these pieces to the hot oil in the pan.
5. Similarly dice carrot and add. Add mushrooms and toss well. cover and cook.
6. Add the roasted spices to the turmeric, ginger and green chilli in the mixer jar and grind. Add the ground masala to the vegetables in the pan and mix. Add 3 cups water and salt and mix.
7. Drain and add rice. Add French beans and corn kernels and mix. Cover and cook till most of the water is absorbed.
8. Add lemon juice and mix. Cover and cook till the rice is done.
9. Transfer into a serving bowl, garnish with red capsicum strips and mint sprig and serve hot.