Ingredients

• 1 cup - basmati rice
• 1 - capsicum, deseeded and chopped in strips
• 1 - onion, peeled and quartered
• 1 - medium potato, unpeeled, quartered
• 1/4 cup - peas
• 4 to 5 - French beans, destringed, halved
• 1 - carrot, sliced into 1/4 inch rounds
• 1/4 cup - chopped carrot
• 1/2 tsp - garam masala
• 1/4 tsp - turmeric powder
• 1 tbsp - peanuts
• 1/2 tsp - each cumin and mustard seeds
• 3 - cloves
• 1 - bay leaf
• 1 - cardamom
• 2 tbsp - oil or ghee
• Salt to taste
• To make paste:
• 1/4 cup - grated coconut
• 5 - green chillies
• 2 inch piece - ginger
• 3 sprigs - fresh mint leaves
• 2 sprigs - fresh coriander leaves
• 1 - onion, chopped

How to Make Quick Pulao

• Wash and soak rice in water for 15 minutes. Prepare, wash and drain vegetables together in a colander.
• Heat oil in a pressure pan or cooker.
• Add seeds, cloves, bay leaf, cardamom, allow to splutter.
• Add drained vegetables, stir fry for a minute.
• Drain, add rice, stir gently with spatula for a minute.
• Add ground masala, add all other masalas, salt.
• Stir gently for a minute.
• Add 2.5 cups hot water.
• Bring to a boil, check taste of water for salt and chillies.
• The mixture should taste a little extra of both.
• Once boiling well, cover cooker lid, place weight.
• Allow to cook for 2 whistles, take off fire.
• Allow to cooker to cool properly before opening.
• At least 15 minutes must be allowed, since this time will help rice to absorb excess water.
• Serve hot, as is or with curd or raitha.