Recipes

Ingredients

1. 200 grams rice soaked in advance
2. 100 grams cauliflower
3. 100 grams cooked green peas
4. 100 grams sliced carrots
5. 100 grams shredded cabbage
6. cashew nuts
7. 2 tablespoon raisins
8. 1 teaspoon coriander seeds
9. ¼ teaspoon cumin seeds
10. ¼ teaspoon cinnamon
11. 4 bay leaves
12. fresh green chili paste
13. 2 teaspoon fresh grated ginger
14. ¼ teaspoon cardamom
15. 2 tablespoon tomato paste
16. 2 cups or 400ml water
17. 4 tablespoon olive oil
18. 2 teaspoon salt

Directions

1. Heat a heavy bottom pan and oil
2. Grind cardamom and add to oil and all the remaining spices
3. Add chilli and ginger paste
4. Add all vegetables and stir thoroughly (except the cabbage)
5. Sauté for 2 to 3 mins
6. Add rice, salt and mix well
7. Add water and stir well
8. Add tomato paste, bring to boil
9. Reduced temperature, cover pan
10. Cook for 20 to 30 mins or until rice thoroughly cooked, stirring every 10 mins
11. In a separate saucepan sauté cabbage in oil until crispy
12. Mix the nuts, raisins and cabbage into the pulao
13. Stir and serve hot

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