Ingredients

• Paste:
• 2 - whole heads of garlic
• 1 - large onion
• 2 - whole bunches of fresh coriander leaves
• 2 inch - ginger
• 3 - whole green chillies
• 2 - tbsp oil
• Pulao:
• 2.5 cups -basmati rice
• 1 cup - chopped vegetables (carrots, potatoes, beans, peas, cauliflower)
• 2 cups - water
• Garnish:
• Fried onions or bread croutons
• Salt

How to Make Green Garlic Pulao

• Peel and roughly chop one large onion, peel and chop ginger and garlic, chop green chillies.
• Heat 2 tbsp oil in a kadai. When hot, add in the following order: green chilli, ginger, onion, garlic. Fry well till garlic turns brown and a nice aroma fills the air. Let it cool.
• Wash the coriander leaves and roughly chop. Grind to a paste with the fried garlic-onion mixture.
• In the kadai, saute the chopped vegetables and mix the garlic paste. Add a little extra salt and a little water if required, let it cook for 10 minutes.
• Cover and leave aside. You should allow this mixture to marinate for at least 3 hours.
• Mix this vegetable mixture with 2.5 cups of washed basmati rice 30 minutes before serving.
• Add 2 cups water, check for salt and cook (in a rice or a pressure cooker) till done.
• Mix well and garnish with either fried onions or bread croutons or both.
• This goes very well with a vegetable korma made with the same vegetables, capsicum and a little bit of the garlic paste cooked in coconut milk and curds.