This vegetable korma pulao turned awesome!

The preparation was the same as making a

korma,the only difference was the addition of

rice,and the cashew paste. You could use

basmati or any quality pulao rice.

As,I was running out of biriyani masala,I added

a teaspoon of biriyani essence ( which is used

for mutton biriyani). Recently I came across

this essence, and I don’t follow the instructions

in the bottle as I feel the smell is strong , so only

a teaspoon .Only a teaspoon gives out a nice

aroma !

Now to the recipe

INGREDIENTS

250 gm basmati rice

1/2 cup cauliflower florets

1 carrot

1 potato

1 tomato

Beans/ peas ( I used soaked green channa)

1 tblsp ginger garlic paste

1 tsp garam masala powder/biriyani masala

Few whole garam masala ( saunf,cinnamon,cloves,black cardamon,sea moss,star anise )

1/4 cup curd

1/2 tsp turmeric

1 onion sliced

1 -2 green chillies slit

For the paste

1/2 coconut

10 cashewnuts

1 tsp saunf

2-3 green chillies

2-3 tblsp ghee / oil

METHOD

Parboil the vegetables and set aside.

Heat ghee in a wide pan, and add whole spices,

onions,salt, and green chillies .

Once, the onion turns lightly brown,add the

tomato,turmeric and sauté till tomato is soft.

Next add the ginger-garlic paste,and the soaked

rice and sauté for another five minutes.

Next add the vegetables with the little stock the

rest of the spices.Add water 1 inch above the

level of rice.

Once the water starts to boil add the cashew

paste and curd .Cover and cook on a very slow

flame for 10-15 minutes.

Add a little ghee on top and garnish with

coriander leaves.

Serve with raita or ‘ennai kathrikai ‘

https://calinskitchen.com/2017/04/04/peanut-ennai-kathrikai/

Send in your appreciated!