INGREDIENTS
○ 500 GRAMS BASMATI RICE
○ MATTAR / PEAS
○ GAJJAR / CARROT
○ GHEE
○ RED CHILLI POWDER
○ GINGER GARLIC CHILLI PASTE
○ CABBAGE 1 BOWL
○ WATER
○ SALT
○ CORIANDER
○ JEERA/ CUMIN SEEDS
○ TEJ PATTA / BAY LEAF
○ BADI EILAICHI
○ KAALI MIRCH / BLACK PEPPER
○ LAUNG PROCESS
▪ PUT CUMIN SEEDS, BLACK PEPPER , CLOVES, BLACK CARDAMOM INTO A MORTAR
▪ CRUSH THE MASALA USING THE MORTAL AND PESTLE AS SHOWN ABOVE
▪ HEAT A PAN AND ADD GHEE TO IT ( GHEE ADDS FLAVOUR TO THE PULAV )
▪ ADD BAY LEAF AND CRUSHED MASALA
▪ STIR IT WELL
▪ ADD CARROTS AND PEAS AND STIR IT WELL
▪ COVER IT FOR 2 MINS
▪ MIX EVERYTHING WELL
▪ ADD GINGER GARLIC PASTE
▪ ROAST EVERYTHING WELL
▪COVER IT FOR 2 MINS
▪ ADD CABBAGE
▪ MIX EVERYTHING WELL
▪ ADD SALT TO COOK VEGETABLES
▪ COVERIT FOR 2 MINS
▪ ADD BASMATI RICE
▪ MIX IT WELL
▪ ADD THE REMAINING MASALA AND RED CHILLI POWDER
▪ COOK FOR 4 MINS
▪ ADD WATER
▪ADD SALT AS PER TASTE AND CORIANDER
▪COOK FOR ABOUT MINUTES AND ADD CORIANDER
▪ ITS READYTO SERVE