3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions, sliced fine.
1/2 an onion, chopped.
A few sticks of cinnamon, a few
cardamom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans, carrots and green peas.
3 tsbp ghee (clarified butter)
Grind together the 1/2 onion, coconut, garlic,
ginger and coriander in the blender, to make a smooth paste. Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardamom.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables, including the cauliflower and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speed up the process, but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegetables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. It is heated again to let the salt spread across the dish.
Serve with Raita.
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