Ingredients:
- 1 cup Basmati rice
- 1 cup mixed vegetables (carrots, peas, beans, potatoes)
- 1 large onion, finely sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1/4 cup cashews
- 2 tablespoons ghee
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon Biryani masala
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish
Instructions:
- Rinse and Soak:
- Rinse the Basmati rice under running water until the water runs clear.
- Soak the rice in water for 30 minutes.
- Prepare Vegetables:
- Chop the vegetables into small, uniform-sized pieces.
- Sautéing Aromatics:
- Heat ghee and oil in a pan.
- Add mustard seeds and cumin seeds. Once they splutter, add slit green chilies and sliced onions.
- Sauté until the onions turn golden brown.
- Adding Vegetables:
- Add the chopped tomatoes and cook until they become soft.
- Mix in the mixed vegetables and cook for a few minutes.
- Spice Infusion:
- Add turmeric powder, red chili powder, and Biryani masala.
- Stir well to coat the vegetables with the spices.
- Rice Addition:
- Drain the soaked rice and add it to the vegetable mixture.
- Gently mix to ensure the rice is well-coated with the spices.
- Cooking Rice:
- Pour in 2 cups of water and add salt according to taste.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pan with a tight-fitting lid and let it simmer until the rice is cooked and water is absorbed.
- Tempering Cashews:
- In a separate pan, heat a little ghee and roast the cashews until they turn golden brown.
- Final Touch:
- Once the rice is cooked, fluff it gently with a fork.
- Garnish with roasted cashews and fresh coriander leaves.
- Serve Hot:
- Your Andhra Veg Pulao is ready to be served! Enjoy it with raita or a side of your choice.
This flavorful Andhra Veg Pulao is a perfect blend of aromatic spices and wholesome vegetables, promising a delicious culinary journey with every bite.
