Authentic Andhra Style Veg PulaoVeg

1

In a mixer jar, combine cinnamon, cloves, cardamom, star anise, marathi moggu, nutmeg, mace, poppy seeds, coriander seeds, cumin seeds, peppercorns, and stone flower.

2

Add chopped ginger, garlic cloves, fresh coconut pieces, tomato, and a small handful of fresh coriander and mint leaves.

3

Blend the ingredients first without water, then add a little water and grind until you achieve a smooth, fine paste. Set this aside.

1

Heat ghee and oil in a deep pot. Once hot, add the bay leaf and cashew nuts, roasting them until the cashews are golden brown.

2

Add the finely chopped onions and slit green chillies. Sauté until the onions turn slightly golden.

3

Add the chopped potatoes and sauté for a few minutes. Then, stir in the cauliflower florets, followed by the carrots, beans, and green peas.

4

Add rock salt (or table salt) and one tablespoon of water. Cover the pot and steam cook the vegetables on low flame for about five minutes until they soften.

5

Incorporate the ground masala paste into the pot and sauté for three to four minutes to remove the raw aroma.

6

Gently fold in the soaked and drained basmati rice, ensuring the grains are well-coated with the masala without breaking them.

7

Pour in two cups of water and check for seasoning, adding more salt if needed.

8

Cover the pot with a lid and cook on a low flame for fifteen minutes.

9

Turn off the heat and let the pulao sit for five minutes before serving to ensure the rice is perfectly fluffy.