2 cups of Basmati Rice
1 cup of diced mixed veggies peas, carrots, string beans or 1 Cup of (Birds eye) mixed veggies
4 tbp of cooking oil 3 ½ of water. Spices
1 tsp Shahi Jeera
1 bay leaf 1 inch cinnamon stick
1 green Cardamom
1 pinch of saffron
Salt to taste.
· Wash the rice and let soak for 2 hours.
· Cut up the veggies into small dices or thaw the frozen birds eyes veggies, depending on what you choose to use.
In a 4 qt pot warm up 2 tbp of oil. Add the bay leaf, cinnamon stick, green cardamom, cloves and add the rice. Stir until the moisture from the rice evaporates. Scrap off the rice from the bottom and sides continuously. Add 3 1/2 cups of water and cook. When most of the water has evaporated lay the veggies over the rice and lower the flame to a slow simmer and cook covered for 10 min. When the rice is done, Shut the flame and fluff the rice. Sprinkle the shahi Jeera, saffron and chopped coriander leaves. Heat 2 tablespoons of oil and splatter it over the Pulav.
Serve hot with Dal!