MINT - HALF CUP

firstly, to prepare the masala paste, in a mixi take 1 cup coriander, ½ cup mint, 3 chilli, 2 clove garlic and 1 inch ginger.

1

COARSE PASTE

blend to a coarse paste without adding water. keep aside

2

GHEE - 1 TBSP

in a large kadai heat 3 tsp oil and 1 tbsp ghee.

3

CASHEW - 10 HALVES

add 10 cashews and fry until it turns golden brown. keep aside.

4

CARDAMOM - 4 PODS

in the same oil, add 1 bay leaf, 6 cloves, 1 inch cinnamon, 4 pods cardamom and 1 tsp cumin. saute until the spices turn aromatic.

5

ONION - 1 SLICED

further, add 1 onion and saute until the onions change colour slightly

6

CAPSICUM - 1 CHOPPED

now add 1 carrot, 1 capsicum, ½ cup peas and 10 beans

7

SAUTE - 2 MINUTES

add ½ tsp salt and saute for 2 minutes. cook until it turns crunchy. do not overcook the vegetables

8

MASALA PASTE

add in the prepared masala paste and cook for 2 minutes or until the raw flavour disappears

9

WELL COMBINED

mix well combing all the masala with rice.

10

SIMMER - 5 MINUTE

cover and simmer for 5 minutes, absorbing all the flavours.

11

LEMON - HALF

add in fried cashew and ½ lemon juice. mix well

12

READY TO EAT

finally, enjoy instant pulao with cucumber raita.

13

WATER - 1 CUP

firstly, in a bowl take 1 cup curd and 1 cup water.

14

SMOOTH CONSISTENCY

whisk until the curd turns silky smooth texture.

15

CUCUMBER - HALF 

add ½ onion, ½ cucumber, ½ carrot, 2 tbsp coriander, 1 chilli, ½ tsp cumin powder and ¼ tsp salt.

16

MIX WELL

mix well combining everything well

17

RAITA IS READY

finally, cucumber raita or kheera raita is ready to serve with pulao, biryani or paratha

18