6cupswater4 cups for rice and 2 cups for cooking vegetables
2tbspoil
1tspoilfor cooking rice
1bay leaf
¼cupbeetrootroughly chopped
¼cuppotatoesroughly chopped
¼cupcarrotsroughly chopped
3tbspgreen peas
¼cupcauliflower florets
¼cupbeans
For making masala
½cupfreshly grated coconut
1mediumonionroughly chopped
7-8clovesgarlicpeeled
4-5green chillies
½cupcoriander leaves
1inchcinnamon stick
¼cupmint leaves
1tspcumin seeds
salt as per taste
Instructions
Wash and soak rice for 30 minutes.
Prepare the masala for Pulao by grinding all the masala ingredients ( freshly grated coconut, onion, garlic, green chillies, coriander leaves, cinnamon stick, mint leaves, cumin seeds and salt).
Cook rice and vegetables in the pressure cooker by adding 2 cups water and a teaspoon of oil. Follow 1:2 ratio for adding water to the rice. For 1 cup rice, add 2 cups of water.
In a big pan, add oil and heat it for a few seconds. Add the masala paste to oil and cook until the raw smell of the paste is gone and oil starts to ooze from the masala.
Add a tablespoon of water and add the cooked rice and vegetables.
Mix everything gently and it's done.
Serve it with your favourite kosambari or raita!
Notes
You can cook rice and vegetables separately if you are not confident cooking them together or if you feel rice will be sticky.
Adjust the consistency of green chillies according to your choice.
You can avoid adding onions and garlic if you are preparing it as Naivedya/Prasada.
You can make it rich by adding a few cashew-nuts and poppy seeds ( roast 2 teaspoons of poppy seeds and grind it along withe paste).