For the Masala Paste:
Mint Leaves/ Pudina-1/4cup
Green Chillies- 7-8
Cinnamon-1 small piece
1. Grind the ingredients given for the paste to a fine paste.
2. Grind ginger and garlic and keep it separately.
3.In a heavy bottomed pan, heat oil and add the spices.
4. Add the ginger garlic paste and saute until the raw smell vanishes.
5. Add onions and saute until golden.
6. Add the paste and saute on medium flame until it leaves oil.
7. Add all the chopped vegetables and saute for a minute. Sprinkle little water, simmer, cover the pan and cook until the vegetables are done.
8. Add water, salt and turmeric powder.
9. When it comes to a boil, add washed and drained rice.
10. Bring it to boil. Stir it once in a while to avoid burning.
11. When it is 75% done, simmer, cover the pan and cook for 2minutes or until little water remains.
12. Heat an iron tawa, place the pan on it, add ghee, give a stir and cover it with foil.
13. Simmer the heat, cover the pan with its lid on the foil and let it cook under this condition for 15 minutes.
14. Switch off heat and leave it for 15 more minutes.
15. Remove foil and serve hot along with accompaniments of your choice.
I prepared this pulao for my guests on Tamil New Year as part of Fusion Thali I posted last week. It is a simple pulao loaded with vegetables. The masal paste is coriander based so the colour is green. You can also add fried bread slices at the end for an interesting addition. I served it along with green chutney, onion raitha and cauliflower roast. We had a filling lunch.