ALU - MATAR - GOBHI PULAO

INGREDIENTS

½ kg (2 cup) basmati rice

½ cup alu (potato) skin peeled

½ cup gobhi (cauli flowers) cut into 1”X1” size

¼ cup matar (green Pease)

2 tsp jeera, 6-8 pepper corns

2 bay leaves, 4-6 green cardamom

1-2 black cardamom, 3-4 cloves

1”x1 cinnamon stick, 1 tsp gram masala

4-6 green chilly

A pinch of saffron soaked in milk or water

¼ cup desi ghee, ¼ cup refined oil

FOR GARNISHING

A bunch of coriander leaves finely chopped

8-10 raisins, ¼ cup cashew nuts

PREPARATTION & METHOD

1 Soak the rice in water for 45 minutes, strain the excess water, and keep aside

2 Heat oil in a handi, sauté the alu, gobhi and matar, take it out and keep aside

3 Add desi ghee in the handi, add bay leaves, jeera, let it splutter, now add both the cardamom, cloves cinnamon stick and green chilly, sauté for a while

4 Add the soaked rice, stir and fry till the water contain of the rice is dried, add 4 cups of water and all the fried vegetables, let it boil; add soaked saffron and garam masala powder. Cover it with the lid

4 Cook on medium heat, when the water start bubbling, simmer it and cook till all the water is absorbed and rice is done, ( the lid can be taken out if necessary for water to be completely absorbed.)

5 Garnish with coriander leaves, raisins and cashew nuts,

6 Serve hot.

NOTE: The best combination with this type of pulao is mutton or chicken for non vegetarian and chana dal, alu dum for vegetarian.