Spices required to prepare masala paste
Grated Coconut - 3 spoons
Cilantro (Also known as Coriander leaves) - around 10 strands
Mint leaves (Pudina) - around 10 leaves
Ginger - almost 1 inch
Garlic - around 4 to 5
Cinnamon piece - 2 inches
Clove - 4 to 5
Black pepper - 4 to 5
Green chilly - 2 (vary according to taste)
Turmeric powder - a pinch
Rice - 1 medium cup
Oil - 5 to 6 spoons
Cinnamon leaf (Tej patta) - 1 to 2
Beans - around 10
Carrot - 1 medium sized
Green peas - 1/2 fist
Potato - 1 medium sized
Salt
Note: I have used less oil so that Pulao is little dry. If you want can increase the oil quantity according to your taste.
Method
1. Grind all the spices mentioned under 'Ingredients' section to a fine paste by adding little water.
2. Heat oil in a pan and add Cinnamon leaf and ground paste. Saute it until all the water content is dried up and oil leaves out of paste. It looks like the one shown in picture 1.
3. Now mix masala paste, chopped vegetables (Carrot, Potato, Beans and Green Peas), rice, Salt and water enough to cook them all in a cooker as shown in picture 2.
4. Once it is cooked, Veg Pulao is ready to serve :-)
Serve Veg Pulao with Tomato and Onion Raita
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