firstly, in a large kadai heat 2 tbsp oil. add 1 tsp pepper, 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 1 black cardamom, 1 javetri, 5 cloves and 3 tbsp cashew. saute until the spices turn aromatic.

add 1 onion, 1 tbsp ginger garlic paste, 3 chilli and saute slightly.

further add 1 carrot, 1 potato, 10 beans and 3 tbsp peas.

saute until the vegetables turn crunchy.

pour in 4 cup water and ¾ tbsp salt. mix well.

once the water comes to a boil, add 2 cup basmati rice and ½ lemon. make sure to soak the rice for at least 20 minutes.

mix well, cover and simmer for 20 minutes or until the rice is cooked well.

finally, white pulao is ready to enjoy.

firstly, in a pan take 2 tbsp peanut, 2 tbsp dry coconut and 2 tbsp sesame.

roast until the spices turn aromatic.

cool completely, and transfer to the mixer jar.

add 1 tomato and grind to a smooth paste. keep aside.

in a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp cumin and pinch hing. splutter the tempering.

further, add ½ onion, few curry leaves and 1 tsp ginger garlic paste. saute slightly.

keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp garam masala and ½ tsp salt.

saute until the spices turn aromatic.

further, add the prepared masala paste and cook until the oil separates.

pour in 3 cup water and mix well adjusting the consistency as required.

boil for 5 minutes or until the oil separates.

finally, spicy pulao gravy is ready to enjoy with white pulao.