Cilantro Pulao

Serves: 4

2 cups rice
4 cups water

Pressure cook rice with water.

Masala Paste

1/2 cup onion
4 cloves
1 tsp whole black pepper
1" cinnamon
4 small dry red chilies
1 cup cilantro, chopped
1/2 cups water

Blend all the above to smooth paste.

Pulao

2 tbsp coconut oil
2 bay leaf
1/4 cup cashew, chopped

Heat oil in a pan, add bay leaf, cashews, sauté till cashews turns light brown.

1 onion, thinly sliced

Add onion, sauté for 5 minutes in medium flame.

1 tsp ginger, gated
1 tsp garlic, grated

Add ginger and garlic, sauté for 30 seconds.

1 cup tomato, finely chopped

Add tomatoes, sauté until tomatoes is soft and mushy.

1/2 cup peas
1 cup carrot, chopped
1 cup beans, chopped (20 beans)
1  cauliflower florets
1 and 1/4 cup bell pepper, chopped (1 red bell pepper)

Add all the vegetables, sauté for one minute.

2 and 1/2 tsp salt
1/2 cup water

Add prepared masala, salt, water, mix well. Cover and cook for 20 minutes in medium flame.

Add cooked rice, mix gently, cover and simmer in low for 5 minutes to absorb all the masala.

Yields: 10 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen