Ingredients:
- Basmati rice : 2 cups
- Organic vegetable broth : 3 1/2 cups
- Cauliflower florets : 1 cup
- Carrots : 1 cup cut lengthwise
- Green peas : 1/2 cup
- Corn : 1/2 cup
- Green beans : 1 cup cut lengthwise
- Onion : 2 cups cut thin lengthwise
- Cashews : 1/2 cup
- Lime : 1/2 juiced
- Butter : 2 tbsp
- Oil : 1 tbsp
- Biryani masala : 2 tbsp
- Tandoori masala : 1 tbsp
- Salt : to taste
Method:
- Rinse rice and set it aside for 10 minutes.
- Heat 1 tbsp butter in a sauce pan and roast rice for about 5 minutes or until the water in the rice dries out.
- Add vegetable broth to rice and on medium flame cook it covered for about 7-8 minutes or until rice is almost cooked.
- Continue cooking rice uncovered for about 2 minutes. Transfer rice to a plate and spread it out to cool down.
- In a wok, heat 1 tbsp oil and 1 tbsp butter and fry onions till crisp. Remove onions and set aside.
- Add cashews and fry till golden brown. Remove cashews and set aside.
- Add cauliflower florets,green beans and carrots in the wok and toss.
- Cook it covered for 5 minutes or until the vegetables are semi-cooked.
- Add peas and corn and continue cooking covered for approx 5 minutes. Make sure the vegetables are still crunchy and not over cooked.
- Add biryani masala, tandoori masala and a pinch of salt to the vegetables and mix.
- Add cooled rice to the wok and mix gently.
- Add half of the crisp onions and half of the cashews and mix gently.
- Add lime juice and more salt if needed.
- Cover and cook on simmer for another 5 minutes allowing the favors to mix.
- Top it with remaining onions and cashews.
Notes:
- Vegetable broth - if store bought contains sodium. Sometimes dry masalas contain salt too. So add salt to pulav considering these additions.
- When mixing rice with vegetables, care should be taken that the vegetables or rice grains are not crushed.
