ANNUCHEF

Procedure:

1) Heat Ghee and Oil in a vessel.
2) Once the Oil is heated add Cinnamon, Cardamom, Bay Leaf and sauté for few seconds.
3) Add Cashew Nuts and fry till it turns golden brown.
4) Add Green Chillies and Onion and fry till it becomes translucent.
5) Add Ginger Garlic Paste and fry for two minutes.
6) Add Beans, Carrot, Peas and fry for two minutes.
7) Add Coriander Leaves and Mint Leaves and fry for two minutes.
8) Add Rice and sauté in a medium flame for two minutes.
9) Add Salt and mix.
10) Add 1 litre of Water and mix well.
11) Add Turmeric Powder and mix well.
12) Keep in medium flame for 20 minutes.
13) After 20 minutes switch off the flame and leave for 5 minutes.
14) Mix it gently and transfer it into a serving plate.

15) Vegetable Pulao is ready to serve.

VEGETABLE PULAO

Ingredients:

Basmati rice – 3 Cups
Onion (sliced) – 2 Nos.
Beans (chopped) – 10 Nos.
Carrot (chopped) – 10 Nos.
Peas – 50 grams
Green Chillies – 4 Nos.
Ginger Garlic Paste – 2 teaspoons
Coriander Leaves (chopped) – Few
Mint Leaves (chopped) – Few
Cinnamon – 2 Nos.
Cardamom – 2 Nos.
Bay Leaf – 1 No.
Cashew Nuts – 20 Nos.
Turmeric Powder – ½ teaspoon
Ghee – 2 teaspoons
Oil – 3 teaspoons
Salt – 3 teaspoons or as per taste