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South Indian Vegetable Pulao

Flavored rice with vegetables and coconut

Required Time: 30 Minutes
Serves: 4


4 Cups Basmati Rice
1 Carrot
1 Potato
100gms Beans
1 Cup shelled Green Peas
Juice of one Lemon
2tbsp Ghee/Clarified Butter
2tbsp Oil
Salt to taste

For the Masala:

1 Onion
6 Garlic Pods
2 Green Chilies
1-Cup Coriander Leaves (Optional)
1” Ginger piece
1tsp Jeera
4 Pepper Corns
3 Green Cardamoms, Crushed
3 Cloves
3 Bay leaves
2 Cups Fresh Coconut

For Serving:

Bread slices deep-fried


Soak rice for 30 minutes. Peel and chop Carrots and Potatoes into small pieces, string Beans and chop into small pieces. Grind the ingredients for the masala to a paste.

In a Handi/thick-bottomed vessel, heat Ghee and Oil and add the masala paste and stir-fry until the moisture evaporates. Add vegetables and rice and stir for a minute. Add Salt and 8 cups of water and close the vessel and cook until done. Remove the lid and add Lemon juice and mix gently. Remove to a serving dish and garnish with bread croutons and serve hot with Raitha.

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