This is THE pulav I make for a lot of my parties. My friends love this pulav and I'm kind of always chosen to get Pulav for potlucks!
This is also a quick and easy dish - just chop veggies and keep rice ready. You will be done in a jiffy. Kind of a perfect one dish meal. Just eat it with chips of dahi. Perfect for lazy sunday brunches.
To start, chop fresh green chillies, ginger and garlic. You can skip garlic if you don't eat it. Chop an onion lengthwise into long strips. Chop some green bell pepper also into long strips.
Saute them in about 1 tbsp of oil. The ggg (green chilli, ginger and garlic) first and then the onions and then the bell peppers.
Add any veggies you have - I used fresh green beans, carrots and cauliflower. You can also add potatoes and peas but I was out of peas and was making another potato dish, and so I skipped those. This pulav is very forgiving. So, use what you have.
Add all the veggies. Add salt, tumeric powder, pulav masala. I swear by the "Ethinic Kitchens Nawabi Biriyani Masala" - I have'nt had any other better tasting masala - love the flavors in here. Mix well and cook for a few minutes.
Let the veggies cook for a few mins. Make sure that they don't over cook and become mushy. They should be bite able and still crisp.
When this is going on, in a separate small tadka pan, add a tsp of ghee and fry some cashews.
You will need about 2-3 cups of cooked rice. Remember to keep you rice cooker before you start the veggies.
Mix the rice little at a time until well incorporated into the veggies.
Add salt if needed.
Move the pulav to a serving dish and then add the roasted cashews on top.
Enjoy the pulav hot.