Vegetable Pulao by Zarnak Sidhwa

Ingredients:

• Rice 1 cup
• Eggplant diced 2 small
• Potato diced 1
• Carrot diced 1
• Green capsicum 1
• Onion chopped 1
• Turmeric powder 1/2 tsp
• Coriander powder 1 tsp
• Mustard seeds 1 tsp
• Salt to taste
• Ghee or Oil as required

For Spice Mix:

• Bengal gram 1 tsp
• Cumin seeds 1 tsp
• Cloves 2
• Fenugreek seeds 1/4 tsp
• Fennel seeds 1/2 tsp
• Green chilies 2
• Ginger 1 small
  

Method:

1. Cook soaked rice with enough water so that grains remain separate.
2. Dry roast all ingredients in spice except green chilies and ginger and mix it.
3. Once cool, grind to coarse paste with ginger and green chilies.
4. Heat oil and temper with mustard seeds.
5. Then add spice paste and saute till raw smell goes off.
6. Add onion and fry until golden brown.
7. Add all vegetables and saute for about 5-7 minutes.
8. Vegetables should still retain their crunch.
9. Add salt and turmeric powder to vegetables and saute for 2 more minutes.
10. Add rice and spread over vegetables.
11. Do not mix now.
12. Then add 2 tsp ghee and coriander powder.
13. Cover tightly and simmer it.
14. After 10 minutes, mix it, add lemon juice and serve with warm with raita.