Ingredients

• 1 cup - shredded cabbage and carrot
• 3/4 cup - basmati rice
• 1/4 cup - capsicum
• 1.5 cups - water
• 4 tbsp - oil
• 1 tbsp - ghee
• 5 - cloves
• 2 inch stick - cinnamon
• 1 - star anise
• 1 tsp - shah jeera
• 1 - green chilli chopped
• 1/2 tsp - ginger grated
• 6 - cashews (optional)
• 1 - potato, peeled and chopped lengthwise
• a handful - beans
• salt
• a pinch - red chilli powder

How to Make Vegetable Pulao without Onion, Garlic

• Rinse the rice. Add water and cook. The grains should be separate. Set aside.
• Heat oil and ghee in a wide pan.
• Add cloves, cinnamon, star anise, jeera, cashews, chilli and ginger, one by one.
• When cashews turn golden brown, add potato and chopped beans.
• Close the lid, lower the heat and let it cook for 5-6 minutes.
• Now add cabbage, carrot and capsicum.
• Sprinkle sat, red chilli powder. Fry for 6-7 minutes.
• Capsicum should not turn soft. It should be slightly crunchy.
• Gently mix the rice with the vegetables. Add salt if required.
• Serve with raitha or plain curd.
• Recipe courtesy: Indian Vegetarian Kitchen