Green Vegetable Pulao – Spicy Rice

The recipe is as old as its culture and has a wide range of foods. It is known all over the world for having a strong smell of spices. Each part of the world has its own cooking style and set of recipes. This article is a way to show the world all of these recipes.

Things you’ll need:

2 cups basmati white rice

1 and a half cups of vegetables (carrot, beans, peas, and cauliflower)

A small handful of cilantro leaves

A few leaves of mint (optional)

6–7 cashews.

4 to 6 green chillies

Whole garam masala ” (1″ cinnamon stick, bay leaves, cloves, cardamom, mace blades)

1 “ginger

2 garlic cloves

2 slices of medium-sized onions

1/2 cup of fresh or frozen coconut that has been shred

1/4 cup of ghee or oil Salt to taste

Note: You can also add potatoes, eggplant, or any other vegetable you like.

How to get ready:

Basmati rice should be washed, drained, and set aside.

Make a smooth paste out of the coconut, green chillies, ginger, garlic, cloves, cinnamon, mint, and coriander leaves.

Heat the ghee/oil, whole garam masala, and cashews in a pan.

Now add the onions and cook them until they are golden brown. Now add the ground paste and cook it until it no longer smells raw.

Stir-fry the rice for 2 minutes. Now add the vegetables and salt. After 2 minutes, add 4 cups of water. Cover and cook until done. Make sure the rice and vegetables are cooked just right and don’t get too soft. Serve it hot with raitha or kurma.