JEERA CASHEW PULAO WITH MIXED VEGETABLE GRAVY

Ingredients:
Basmati Rice - 2 Cups
Ghee/Oil - 2 tbsp
Caraway Seeds/Shah Jeera - 1 tsp
Bay Leaf/Tej Patta - 1
Star Anise/Chakri Phool - 1
Cloves/Laung - 3
Mace/Javitri - 1 small pieces
Cinnamon/Dalchini - 1 inch pieces/span>
Salt/Namak - To Taste
Water/Pani - 3 Cups or as required
Method:
1. Wash and soak basmati rice in enough water for 30 minutes, drain water and keep
aside. Gather all the whole spices meanwhile.

2. Heat ghee or oil pressure cook add all whole spices and saute until caraway seeds
cracks, add rice and saute for 2 minutes gently.

3. Add water, salt mix well. Pressure cook for 2 whistles, once pressure released
gently fork rice with a spatula or fork.

Serve hot with dal or any curry of your choice or even a raita also works. I made hara
moong dal and potato curry.

Variations
You can add 1 sliced onion.
Add cashews for nice crunch.
If you don't have shah jeera use normal jeera/cumin seeds

Vegetable korma is a dish that is available all over india, but it is very interesting to note how the seasonings
and flavourings change from region to region. Here is the south indian version of korma that makes an
excellent masaledar side dish for rice, puris, appam, etc.

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Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Show me for servings

Ingredients
For The Dry Powder Masala
1 tsp aniseeds
12 mm ( 1/2) stick cinnamon (dalchini)
1 to 2 cloves (laung / lavang)
1 cardamom (elaichi)
1 tsp poppy seeds (khus-khus)

To Be Ground Into A Smooth Paste (makes Approx. 1/2 Cup)

1/4 cup freshly grated coconut
3 to 4 green chillies , roughly chopped
1 small onion , roughly chopped
1 tsp chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 cup chopped coriander (dhania)

Other Ingredients
1/2 cup chopped french beans
1/2 cup chopped carrots
1/2 cup chopped potatoes
1/2 cup green peas
1/2 cup chopped tomatoes
salt to taste

1 tbsp ghee
2 bayleaves

Method
For the dry powder masala
1. Heat a small pan, add all the ingredients and dry roast them on a slow flame for 5 to 7 minutes or till they
release flavour, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed
1. Combine all the vegetables in a deep pan, add cup of water, mix well and cover and cook on a medium
flame till they are cooked.
2. Add the tomatoes and salt and simmer for 2 to 3 minutes.
3. Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and simmer for another 2
to 3 minutes, stirring once in between.
4. For the tempering, heat the ghee in a small pan, add the bayleaves and saut for a second.
5. Pour the tempering over the korma and mix gently.