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.
blend to a coarse paste without adding water. keep aside
GHEE - 1 TBSP
in a large kadai heat 3 tsp oil and 1 tbsp ghee.
CASHEW - 10 HALVES
add 10 cashews and fry until it turns golden brown. keep aside.
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.
ONION - 1 SLICED
further, add 1 onion and saute until the onions change colour slightly
CAPSICUM - 1 CHOPPED
now add 1 carrot, 1 capsicum, ½ cup peas and 10 beans
SAUTE - 2 MINUTES
add ½ tsp salt and saute for 2 minutes. cook until it turns crunchy. do not overcook the vegetables
add in the prepared masala paste and cook for 2 minutes or until the raw flavour disappears
mix well combing all the masala with rice.
SIMMER - 5 MINUTE
cover and simmer for 5 minutes, absorbing all the flavours.
LEMON - HALF
add in fried cashew and ½ lemon juice. mix well
READY TO EAT
finally, enjoy instant pulao with cucumber raita.
WATER - 1 CUP
firstly, in a bowl take 1 cup curd and 1 cup water.
whisk until the curd turns silky smooth texture.
CUCUMBER - HALF
add ½ onion, ½ cucumber, ½ carrot, 2 tbsp coriander, 1 chilli, ½ tsp cumin powder and ¼ tsp salt.
mix well combining everything well
RAITA IS READY
finally, cucumber raita or kheera raita is ready to serve with pulao, biryani or paratha