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Preparation time: 20 minutes
Cooking time 31 ½ minutes. Serves 4
Ingredients:
For the pulao
1 cup long grained rice; I bay leaf; 2 cardamoms; 25 mm. (1”)
stick cinnamon; a pinch turmeric powder; 1 teaspoon ghee or oil; salt to taste
For the vegetable masala layer
1/2 cup carrots, diced 1/4 cup French beans, chopped; 1/4 cup green peas; 1/2 cup cauliflower tlorets;
1 cup onions, finely chopped; 1 tablespoon ginger-garlic paste; 1
cup tomatoes, finely chopped; 1 tablespoon coriander-cumin seed powder; 2 tablespoons fresh cream; 2 tablespoons milk;
1/4 teaspoon cardamom powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon chilli powder; 1 tablespoon tomato purée; 1 teaspoon garam masala; salt to taste; 1 tablespoon ghee Ghee for greasing; 1 tablespoon mint leaves, finely chopped; 2 to 3 tablespoons milk mixed with few strands of saffron; For the garnish 2 tablespoons chopped coriander
Method For the pulao
1. Wash the rice. 2. Combine the ghee with the bay leaf, cardamoms and cinnamon in a large bowl and microwave on HIGH for 1 minute. 3. Add the rice, turmeric powder, salt and 2 cups of hot water and microwave on HIGH for 6 minutes. 4. Remove and keep covered for at least 10 minutes. The cooking process is completed while the rice is covered.
For the vegetable masala layer
1. Combine the carrots, French beans, green peas and cauliflower with 3 tablespoons of water in a shallow bowl. Microwave on HIGH for 5 minutes till they are crisp and keep aside. 2. Combine the ghee and onions in another microwave safe bowl and microwave on HIGH for 6 minutes till the onions are pink, stirring once in between. 3. Add the ginger and garlic paste and mix. Microwave on HIGH for 30 seconds. 4. Add the tomatoes, dhania- jeera powder, chilli powder, turmeric powder and salt and mix well. 5. Microwave on HIGH for 4 minutes. 6. Add the cream! milk and cardamom powder and microwave on HIGH for 2 more minutes. 7. Mix well add the tomato purée and garam masala and microwave on HIGH for 1 minute. 8. Add the vegetables, mix again and microwave on HIGH for 2 more minutes.
How to proceed
1. Grease a large microwave safe bowl with the ghee and spread ½ the rice into an even layer. 2. Sprinkle the mint leaves and then top with the vegetable masala layer. 3. Top with the remaining rice and flatten to make an even layer. 4. Pour the saffron flavoured milk on top and cover with a lid and microwave on HIGH for 4 minutes. 5. Leave covered for 10 minutes and serve hot, garnished with the coriander.
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