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.
in a large kadai heat 3 tsp oil and 1 tbsp ghee.
add 10 cashews and fry until it turns golden brown. keep aside.
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.
further, add 1 onion and saute until the onions change colour slightly.
now add 1 carrot, 1 capsicum, ½ cup peas and 10 beans.
SAUTE - 2 mins
add ½ tsp salt and saute for 2 minutes. cook until it turns crunchy. do not overcook the vegetables.
ADD MASALA PASTE
add in the prepared masala paste and cook for 2 minutes or until the raw flavour disappears.
ADD LEFTOVER RICE
now add 4 cup leftover rice, ½ tsp salt and ½ tsp garam masala.
mix well combing all the masala with rice.
SIMMER 2 mins
cover and simmer for 5 minutes, absorbing all the flavours.
ADD LEMON JUICE
add in fried cashew and ½ lemon juice. mix well.
firstly, in a bowl take 1 cup curd and 1 cup water.
whisk until the curd turns silky smooth texture.
mix well combining everything well.
finally, cucumber raita or kheera raita is ready to serve with pulao, biryani or paratha.
finally, enjoy instant pulao with cucumber raita.