Ingredients

• To fry:
• 2 cups - basmati rice
• 15 - dried soya chunks
• 2 to 3 tbsp - ghee
• 1 to 2 tbsp - oil
• 10 to 15 - cashew nuts
• 3 to 4 - japatari
• 4 to 5 - martimuga
• 2 to 3 - star anise
• 2 to 3 - bay leaves
• 2 - big onions, finely sliced
• 9 to 11 - green chillies, slit length wise
• 1 cup - chopped mixed vegetables (beans, green peas, carrots, potatoes)
• 3 tbsp - mint leaves
• 2 tsp - salt
• To grind for masala paste:
• 2 tbsp - jeera
• 1 tbsp - shahjeera
• 1 tbsp - saunf
• 3 tbsp - dhaniya
• 2 tbsp - khus-khus
• 12 - cloves
• 9 - cinnamon sticks, medium
• 7 - cardamom
• A small piece- nutmeg
• 1 cup - coconut, grated
• 1 - ginger, medium
• 20 leaves- garlic

How to Make Tasty Vegetable Pulav

• Soak soya chunks in hot water for 5 mins and squeeze them to drain the water.
• Grind all the ingredients mentioned under the masala paste.
• Grind the grated coconut and mix it with the masala paste.
• Heat ghee and oil in a heavy bottom vessel.
• Add cashewnuts, japatari, martimuga, star anise, bay leaves, cloves, cardamom, cinnamon sticks, soya chunks, sliced onions, green chillies and chopped mixed vegetables.
• Fry them on medium heat and allow them to be cooked together.
• Add salt and keep it covered for 3 mins.
• Add 4 cups of coconut and masala milk, diluted with water along with turmeric powder and let the contents boil on a high flame.
• Add basmati rice and mint leaves to it and mix well.
• Add salt, if required, at this stage.
• Reduce heat to simmer and let the rice cook while the vessel is covered with a lid.
• Serve with raitha, vegetable curry or chicken curry.