Murgh Mewah Pulao

Ingredients
Chicken 1 kg
Rice 1 kg
Salt to taste
Ginger Garlic Paste 2 tbsp
Onions (medium) 2 – 3
Cumin Seeds 1 tbsp
Mixed Hot Spices 2 tbsp
Black Pepper Powder 1 tbsp
Yogurt 2 cups
Almonds ½ cup
Pishtachios ½ cup
Raisins ½ cup
Dried Dates 4 – 5
Walnuts ½ cup
Kewra Essence 1 tsp
Dalda VTF Banaspati ½ cup
Directions
Wash the chicken. Finely slice the onions, clean the raisins and walnuts, wash and de-stone the dried dates. Soak the dates in ½ cup of milk for half an hour. Remove them from a milk and finely slice them, add kewra essence in the remaining milk.
Heat Dalda VTF Banaspati over medium flame for 1 – 2 minutes stir frying all the dry fruits for 3 – 4 minutes.
In another pan heat Dalda VTF Banaspati over medium flame for 2 – 3 minutes, add the hot spices and fry for one minute, add onions and fry till golden.
Add ginger garlic paste, chicken, salt and black pepper into the pan and cook for 10 – 15 minutes over medium heat.
Beat the yogurt in a bowl and mix in the roasted and crushed cumin seeds, pour over the chicken and stir over heat heat. Add rice and stir well.
Pour 4 – 5 cups of water and cool till water dries, add remaining yogurt, fried dry fruits to the pan.
Drizzle the milk and kewra mixture and cook for a further 10 – 12 minutes. Remove from heat and mix well.

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Nauratan Chicken Pulao Recipe

Ingredients
1 chicken (12 pieces)
2 ½ cups rice
½ cup yogurt
1 tsp black cumin
4 small cardamoms
4 green chilies
1 tbsp ginger garlic paste
Salt as required
20 boiled almonds
3 chopped onions
Oil 1 cup
Red color little bit
Green color little bit
Yellow color little bit
Stock ingredients:
4-5 cups of water
1 onion
1 garlic clove
1 tsp fennel seeds
All spices
1 tbsp whole coriander
1 small piece of ginger
Salt as required
Method

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Sindhi Fish Pulao Recipe

Recipe Ingredients
Fresh water fish 1 kg
Onions 3/4 kg
Tomatoes 5
Red chillies crushed 2 tsp
Coriander seeds crushed 4 tbsp
Cumin seeds crushed 2 tbsp
Rice 1.5 kg
All-spice 1 tbsp
Turmeric powder 1 tsp
Ginger/garlic crushed 2 tbsp
Salt to taste
Oil 1.5 cup
Lemon juice as required
Green chillies as required

Recipe Method

Wash the fish (cut into pieces thoroughly and rub lemon juice onto it).
Fry sliced onions in oil till light brown.
Add ginger/garlic paste, all the spices, tomatoes (cut into pieces) and fry well.
Put fish pieces in it and sprinkle a little crushed coriander, cumin and salt and chillies to taste.
Pour 1.5 glass of water, cover with lid.
Cook the till water evaporates and oil appears on top.
Check if it is cooked with out breaking the fish.
Shift fish pieces and some gravy on a plate.
Garnish with green coriander leaves.

To prepare Rice:

Immerse basmiti rice in water.
Pour adequate oil, 1.5 tsp turmeric powder, some whole all-spice and fry lightly.
Add adequate water and bring to a boil.
Add is basmati rice (soaked earlier) and cook till most of the water dries.
Add in left gravy.
Cover tightly and cook on very low flame for 10-15 minutes.
Cut few green chillies lengthwise and put on the prepared rice besides the pieces of fish.

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Kabuli Pulao

Sponsored By www.Apnafoodtv.com

Ingredients

Rice 750 gm soaked for 30 minutes

Mutton ½ kg

Ginger garlic 1 tbsp

Salt 1 tsp + 1 ½ tsp

Water 2 cups

Oil ¼ cup

Sugar 2 tbsp

Raisons ½ cup

Carrots 1 thinly sliced

Brown onion ½ cup

Grind coarsely

Black cardamom 2

Black pepper 8

Cinnamon 1 inch piece

Cumin 1 tsp

Method

Boil mutton with ginger garlic paste, salt and 2 cups water till mutton tender and water dries. Heat ¼ cup oil add 2 tbsp sugar and caramelize till light golden, add 3 to 4 cups water with 1 ½ tsp salt, add in the soaked rice. Cook on high flame till boiling and half water dries, then add to it coarsely grinded whole spice masala mix well and leave it on dum. In another pan heat 2 tbsp oil fry raisons and remove then in the same oil add 1 tbsp sugar, slightly caramelize, add in carrot and keep aside. In another pan heat ¼ cup oil add ½ cup brown onion and boiled mutton. Fry till light golden, now add fried mutton on top of the cooked rice surrounded by fried carrots and raisons. Serve hot.

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Matar Pulao

Ingredients:

Green Peas 1kg
Rice ½ kg
Mint Leaves 1 bunch
Potatoes 2
Bay Leaves 2
Onions 2
Cardamoms 2
Cloves 4
Green Chilies 10
Oil 1 cup
Garam Masala Powder 1 tsp
Caraway Seeds 1 tsp
Black Peppercorns 1 tsp
Salt 1 tsp
Ginger Garlic Paste 1 tbsp
Kewra Water 1 tbsp

Method:

• Soak rice for half an hour.
• Boil water in a work, add salt, mimt leaves, green chilies and rice.When rice is almost done, drain.
• In a pan heat oil, add onions until brown.
• Now add green peas, ginger garlic paste, Caraway seeds, bay leaves, black peppercorns, cardamoms, cloves and fry mix well. Then add potatoes.
• Add water and salt and let it cook for 20 minutes.
• When potatoes and peas are done, add rice.
• In the end, sprinkle kewra water, garam masala powder let it simmer for 10 minutes.
• Matar Pulao is ready.

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Chicken Qeema Pilao

Ingredients:
Rice 1-1/2 cups
Chicken mince 200 grams
Oil 4 tbsp
Green cardamoms 2
Cumin seeds 1 tsp
Cloves 2
Cinnamon 1/2 inch stick
Black peppercorns 8-10
Onions (sliced) 3 medium
Green chillies 3-4
Chopped tomatoes 3-4
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chilli powder 1 tsp
Garam masala powder 1/2 tsp
Chopped coriander leaves 2 tbsp
Mint leaves (torn) 15-20
Salt to taste

Method:
Soak the rice in sufficient water for half an hour. Drain and set aside. Heat oil in a deep pan. Add green cardamoms, cumin seeds, cloves, cinnamon, black peppercorns and stir. Add onion and sauté for two minutes. Add hand broken green chillies, chicken qeema and stir. Add tomatoes, ginger paste, garlic paste and stir. Add red chili powder, garam masala powder and stir. Add soaked and drained rice. Add four cups of water, coriander leaves, mint leaves and salt and stir. When the water comes to a boil, cover and reduce heat. Cook till done. Serve hot.

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Cheese aur Chicken Pulao

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Kishmishi Chana Chicken Pulao

Ingredients:
Rice
Chicken (Boneless cubed) ½ kg
Chickpeas 400 g
Black Raisins 1½ cup
Onions (Fried) ½ cup
Green Chilies 2
Cumin (Roasted) 2
Salt 1 tbsp
Allspice Powder 1½ tbsp
Red Chili Powder 1 tsp
Yogurt ½ cup
Ginger Garlic Paste 1 tsp
Chicken Stock 6 cups
Coriander Powder 1 tsp
Allspices (Whole) 2 tbsp
Garlic Few cloves
Ginger 1 inch piece
Clarified Butter ½ cup
Saffron 1 tsp
Onion 1
Coriander A few
Mint Leaves A few

Method:
In a pan, place chicken, whole allspices, whole onion, cloves of garlic, piece of ginger, ½ tsp of salt and boil until chicken becomes tender.
Then sieve the chicken stock and chicken pieces.
In a separate pan, heat clarified butter, add brown fired onions, ginger garlic paste, salt, red chili powder, coriander powder, roasted cumin, allspice powder, whole green chilies and yogurt.
Stir until the mixture begins changing color and add the chicken, chickpeas and raisins.
Now add chicken stock, bring to one boil and then add rice to it.
Let the rice cook in the stock.
Once the rice has cooked through, add saffron, coriander and mint leaves on top and leave it to simmer.

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Mewah Pulao Recipe by Chef Zakir

Ingredients
Rice300 gm
Onion1
Green chilies4
Khoya125 gm
Raisin50 gm
Walnut25 gm
Cashew nut25 gm
Almond25 gm
Pistachio25 gm
Coriander seeds1 tbsp
Fennel seeds1 tbsp
Mix whole spiceas required
Saltto taste
Ghee½ cup
Muslin clothas required
Method
Heat ½ cup ghee in a pan, add 1 chopepd onion and 4 chopped green chilies. Now make a spice bag with a muslin cloth. Add 1 tbsp coriander seeds and 1 tbsp fennel seeds. Add it to the pan.
Also add some mix whole spices and fry well for 1 – 2 minutes.
Now add 1 ½ glass of water and cook till it comes to a boil. Add in 300 gm soaked rice, 25 gm almond, 25 gm pistachios, 25 gm cashew nuts, 25 gm walnuts, 50 gm raisins and salt to taste.
Mix well, cover and cook on low flame. When most of the water dries, mix well. Sprinkle 125 gm crumbled khoya on top.
Simmer on low flame for 8 – 10 minutes. Mix well and dish it out. Serve hot.

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Kabuli Pulao

Ingredients

Rice 750 gm soaked for 30 minutes

Mutton ½ kg

Ginger garlic 1 tbsp

Salt 1 tsp + 1 ½ tsp

Water 2 cups

Oil ¼ cup

Sugar 2 tbsp

Raisons ½ cup

Carrots 1 thinly sliced

Brown onion ½ cup

Grind coarsely

Black cardamom 2

Black pepper 8

Cinnamon 1 inch piece

Cumin 1 tsp

Method

Boil mutton with ginger garlic paste, salt and 2 cups water till mutton tender and water dries. Heat ¼ cup oil add 2 tbsp sugar and caramelize till light golden, add 3 to 4 cups water with 1 ½ tsp salt, add in the soaked rice. Cook on high flame till boiling and half water dries, then add to it coarsely grinded whole spice masala mix well and leave it on dum. In another pan heat 2 tbsp oil fry raisons and remove then in the same oil add 1 tbsp sugar, slightly caramelize, add in carrot and keep aside. In another pan heat ¼ cup oil add ½ cup brown onion and boiled mutton. Fry till light golden, now add fried mutton on top of the cooked rice surrounded by fried carrots and raisons. Serve hot.

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Bhunna Chicken Pilao by Zarnak Sidhwa

Ingredients:
Chicken 1 kg
Butter 1 tbsp
Rice 2 cups
Cloves 4
Bay leaves 2
Green cardamom pods 4
Black cardamom pod 1
Cinnamon 1 stick
Red chilli powder 1 tsp
Fenugreek leaves 1 tbsp
Cumin seeds 1 tbsp
Coriander seeds (coarsely ground) 1 tsp
Turmeric powder 1 tsp
Finely chopped green chillies 2
Garam masala powder 1 tsp
Finely chopped onion 1 (large)
Onion char-roasted on a BBQ and pureed 1
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Finely chopped tomatoes 1-1/2 cups
Salt to taste
Pepper to taste
Fresh coriander leaves chopped 2 tbsp
Spring onions sliced 1
Green chilies for garnish
Yogurt to serve
Onion salad to serve

Method:
Heat 3 tablespoons of butter and then add cloves, bay leaves, cardamom pods, cinnamon stick, fenugreek leaves, cumin seeds, coriander seeds, turmeric powder, red chilli powder and sauté the mixture for a few minutes stirring constantly and allowing the spices to release the aromas. Next add the chopped onions, cook and stir them until they turn to light golden brown in colour, add the ginger, garlic and the chillies and the pureed charred onion, continue to cook for a few minutes and stir constantly. Add salt and pepper to taste and keep stirring and then add the chopped tomatoes. Let the tomatoes blend well and cook the mixture for about 10 minutes or until the fat starts to separate from the sauce. Next add the chicken and cook until the chicken is almost done and all of the liquid has dried up. It is very important that you do not overcook the chicken. Make sure that during this process of stir-frying; you continuously stir the mixture to avoid any scorching. Next add the soaked rice and the water to the pot and gently stir the mixture. Bring the mixture to a boil and immediately turn the heat to medium and cover the pot with a tight lid and let it cook until all the water has been absorbed. Gently fluff up the rice with a fork. Plate the pullao in a serving dish and garnish it with fresh coriander, spring onions and chillies. Serve with an onion salad and yogurt.

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Khatta Paneer Pulao Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2 cups rice
1/2 tsp caraway seeds
2 pinch saffron
1 tbsp milk
2 cinnamon
2 cloves
4 tbsps oil
2 cardamoms
to taste salt
2 cups cottage cheese cubed
1/2 cup curds
1 tsp fennel seeds
1 tbsp green chilli pickle
pinch mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp mustard oil
salt
Recipe Method
For Paneer:
Blend curds and green chilli pickle to a smooth paste.
Add fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, turmeric
powder, mustard oil and salt and blend again
Add paneer and marinate for 20 minutes. Arrange on skewers.
Cook on barbeque for a few minutes and keep aside.
For Rice:
Boil rice in a vesselful of salted water till done. Drain and cool.
Warm the saffron in a small vessel, add milk and rub until saffron dissolves. Add it to rice. Keep aside.
Heat oil in a large pan, add caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
Add rice, achaari paneer and salt and toss gently for a few minutes.
Serve hot with chutney.

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Desi pulao

Sponsored By www.Apnafoodtv.com

Ingredients:
Mutton 500 grm
Oil 1/4 cup
Rice (soaked) 2.1/2 cup
Ginger garlic crushed 2tbsp
Onion Medium Sliced 1
Green Cardamom 2tbsp
Clove 4-5
Cinnamon Stick
Black Pepper 6-8
Bay Leaf 2
Cumin Seeds 1 tsp
Yogurt 1/4 cup
Raisins 2-3 tbsp
Salt 1tsp
Red Chili Powder 1/2 tsp
Taara Garam Masala 2tsp
For Garnish:
Brown Onion 2tbsp

Method:

Heat oil in a pan and fry onion until golden brown.
Add ginger garlic, meat, yoghurt, whole spices, ground spices and fry for 5 mints.
Add 1 cup of water and cover the pan until meat is tender.
Then add 4.1/2 cup of water and bring it to boil.
Add soaked rice and raisins and cook until water dries up.
Then again covered for 6-8 mints until rice fully cooked.
Dish it out and garnish with brown onion.

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Kashmiri pulao

Ingredients

Mutton ½ kg boiled with below potli

Ingredients for potli

Onion 1 cut in 4 pieces

Ginger 2 inch piece

Garlic 8 to 10 cloves

Fennel seeds 1 tbsp

Coriander seeds 1 tbsp

Mixed whole spices 1 tbsp

Column II

Rice ½ kg soaked and boiled till half done

Almonds blanched and sliced 3 tbsp

Raisons 3 tbsp

Boiled eggs 2

Apple 1 thinly sliced

Oil ½ cup

Whole mixed spices 1 tbsp

Onion 1 sliced

Salt 1 tbsp

Whole big red chilies 4 to 6

Method

Make a potli with all the given ingredients, put in a pan with mutton, 4 cups water and cooked till mutton tender. Heat oil ½ cup, add mixed whole spices and sliced onion. Fry until golden. Add boiled mutton with leftover stock, salt. Add boiled rice with whole big red chilies, cover and cook till done. Then open add almonds, raisons, apples, again cover and cook till done. Serve garnish with boiled eggs.

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Prawn Pulao

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Ingredients:
Rice 2 cups
Prawns (shelled and deveined) 25 - 30
chopped garlic 7-8 cloves
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Chopped onion 2 medium
Cloves 5
Cinnamons 2 sticks
Green cardamoms 2-3 small
Coconut (grated) 2 tbsp
Oil 2 tbsp
Salt to taste

Method:
Cook the prawns in a little water with half amount chilli powder and turmeric powder and salt till it changes color. Keep aside.

Heat oil. Add chopped onion, garlic, cloves, cinnamon sticks, cardamom, and sauté till onion becomes transparent. Then add the soaked rice and sauté for 2 minutes.

Add remaining chilli and turmeric powder along with 4 cups of water and salt to taste. Let it cook on a low flame till the water is almost absorbed, stirring constantly to avoid burning.

Add the grated coconut and the cooked prawns and mix well. Remove from heat after 2-3 minutes when rice is done. Serve hot.

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Chana Pulao Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1 cup whole Chana (white, black or green)
1 cup rice soaked for about 30 minutes
5 tbs. oil
1 medium sized onion sliced
1 tbs. ginger (Adrak) paste
1 tbs. garlic (Lehsan) paste
1 tsp. whole Cumin Seeds (Zeera)
6 black pepper (Kali Mirch).
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ inch piece of cinnamon (Dalchini)
1 tsp. salt (according to taste.

Recipe Method

Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Drain and keep aside.
In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Chana and presoaked rice.
Add water so that it reaches about a 1½ cm above the level of the rice and Chana.
Cover and cook till water dries and the rice and Chana tender.
Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
Serve with garlic chutney or Achaar.
Serving: 5 to 6 persons.

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Kashmiri Pulao Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Koftay 1kg (beef)
Rice 2 ½ cup
Raisin 1 cup
Almond 15 to 20
Onion 4
Ginger garlic paste 1 tbsp
Green chili 4
Green cardamom 3 - 4
Yogurt 1 cup
Black cumin 1 tsp
Lemon 2
Salt to taste
Oil 1 cup
For stock:
Water 3 cup
Aniseed 1 tbsp
Whole coriander 1 tbsp
Onion 1
Garlic 1 bunch
Ginger 1 inch
Salt as required

Recipe Method

For stock take a pan add water, aniseed, whole coriander, onion, garlic, ginger and salt into pan to boil and take out water in a bowl.
Heat up oil in a pan and fry onion till it golden brown.
Remove half of fried onion.
In remaining half dad yogurt with cardamom, black cumin, green chili, half of raisin and almond, cook for 5 minutes.
Then add stock and when it starts boiling add rice in it.
Now shallow fry ready made koftay.
When all water dry in pan, covered it with lid and leave to cook on low flame.
For serving, first place layer of rice then place koftay, onion, almond and raisins from top.

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Mushroom Pulao Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Basmati Rice – 1 cup, washed and soaked for 30 minutes to 1 hour.
Mushrooms – 8 oz, sliced thick
Water – 2 cups
Salt – 1 tsp
Lemon/Lime Juice – 2 tsp
Oil – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 2
Cloves – 4
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Garam Masala – 1 tsp
Red Chili Powder – to taste
Frozen Green Peas – 1/2 cup, thawed
Red Bell Pepper – 1/2, chopped

Recipe Method

Bring Water to a boil in a sauce pan with a lid and turn off the stove.
Add Salt and Lemon/Lime Juice and stir.
Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process (about 15 mins)
Heat Oil in a non-stick pan with a cover.
Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.
Add Cumin Seeds and allow them to sizzle.
Add Onions and cook for 1-2 minutes until translucent.
Add Ginger and Garlic and cook for another 1-2 minutes.
Strain and reserve liquid from Mushrooms.
Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.
Drain water from the rice and add soaked rice to the pan.
Add Garam Masala and Red Chili Powder.
Mix well and cook for 1 minute until Rice is coated with the oil and spices.
Add Green Peas and Bell Pepper and mix well.
Time to add in Mushroom Water (broth) to the pan and allow it to come to a boil, uncovered.
Cover the pan, reduce the stove to a low (simmer) and set timer for 15 minutes. Do not open the pan or stir in between.
After 15 minutes, turn off stove and fluff the pulao with a fork to loosen all of the grains.
Cover again and allow the pulao to rest for 5 minutes before serving.
Serve hot with Raita, plain yogurt and/or salad.

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Jack Fruit Pulao Recipe

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Recipe Ingredients

Can of Jack Fruit/ Kathal – 250 gm (10 oz)
Basmati Rice – 1.5 cups
Oil – 2 tbsp
Black Cumin – 1/2 tsp
Bay Leaf – 1
Cinnamon Stick – 1 pc.
Black Cardamom – 1
Green Cardamoms – 2
Cloves – 2
Onion – 1/2 med. sliced
Green Chillies – to taste
Ginger & Garlic Paste – 2 tbsp
Tomato – 1, sliced
Carrots & Peas – 1/2 cup
Garam Masala – 1 tsp
Black Pepper Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder -1 tsp
Salt – to taste
Red Chili Powder – to taste
Cilantro Leaves – handful, chopped
Mint Leaves – few, chopped
Yogurt/Curds – 1/2 cup
Water – 2.5 cups
Ghee/ Clarified Butter – for garnish

Recipe Method

1. Wash the Rice well and soak in fresh water for 30 min.
2. Cut the Jack Fruit to bite size pieces and deep fry till golden brown.
3. Set aside on a paper towel till ready to use.
4. In a pan, add the Oil and allow it to heat up on a medium flame.
5. Add in the Black Cumin Seeds and allow them to sizzle.
6. Add in the whole Garam Masala – Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom & Cloves. Fry for 30 secs.
7. Add in the sliced Onions and a little bit of Salt to speed up the cooking.
8. Once the Onions have changed color to a light brown, add in the Green Chillies and Ginger & Garlic Paste. Cook for a few minutes more.
9. Add in Tomatoes & Peas and Carrots & the fried Jack Fruit. Mix well.
10. Time for Spices – Garam Masala, Black Pepper Powder, Cumin Powder, Coriander Powder, Salt & Red Chili Powder.
11. Mix in the Cilantro & Mint Leaves.
12. Lower the heat and add in the Yogurt. Mix well.
13. Add drained Rice and saute for 1 minute, then add in Water, increase the heat and allow the Pulao to come to a boil, uncovered.
14. Once the bubbles of the boiling are visible, lower temperature to the lowest, cover the pan and cook for 15 minutes.
15. After 15 minutes, turn off the flame, uncover the pan and fluff the rice with a fork very gently.
16. Drizzle some Ghee on the top and allow the Pulao to rest for another few minutes.
17. Serve hot with Raita or pickles.

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Aloo Gobi Ka Pulao Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

1 1/2 cups long grained rice (basmati)
1 cup potato cubes
1 cup cauliflower florets
2 bayleaves (tejpatta)
5 to 6 cloves (laung / lavang)
25 mm. (1") cinnamon (dalchini)
2 tsp turmeric powder (haldi)
1/4 tsp dried ginger powder (soonth)
1 tsp chilli powder
1 tsp garam masala
2 tbsp oil
salt to taste

Recipe Method

Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
Heat the oil in a pressure cooker and add the bay leaves, cloves and cinnamon.
When they crackle, add the turmeric powder, dry ginger powder, chilli powder, garam masala powder, potatoes and cauliflower.
Saute for 2 minutes and then add the rice.
Saute for 2 more minutes, add 3 cups of hot water and salt and pressure cook for 1 whistle.
Allow the steam to escape before opening. Separate each grain of rice very lightly with a fork.
Garnish with the mint springs and serve hot.

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