Ingredients

• 3 tablespoons ghee/clarified butter
• 12-15 cashews
• 15-18 black pepper corns
• 8-10 cloves
• 1 teaspoon cumin seeds/jeera
• 1 inch cinnamon stick
• 2 bay leaves
• 1 star anise
• 2 cardamoms
• 2 medium onions sliced
• 1 tablespoon ginger garlic paste
• 1 small cauliflower cut in big pieces
• 1 medium potato cubes
• 1 medium carrot sliced
• ½ cup peas
• ½ cup beans chopped
• 1 cup soya chunks soaked in water for 10 minutes
• 1 teaspoon kashmiri red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• salt to taste
• 1 cup (250g) rice, soaked in water for 30 minutes
• 1 ½ cups water (measure water from the same cup as you measure the rice)
• 1 tablespoon ghee/clarified butter

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a pressure cooker add ghee and once it turns hot add cashews and roast them for 2 minutes on medium flame until they turn light golden. Once done remove them in a plate.
2. Now add all the whole spices like cloves, cinnamon stick, bay leaves, black pepper corns, cumin seeds, star anise, cardamom and toss for few seconds or until they turn aromatic.
3. Further add the sliced onions and cook for 2-3 minutes or until they turn translucent.
4. Now add cauliflower, carrots and potatoes. Roast them for 3-4 minutes.
5. Then add peas, beans and the soya chunks and toss them for another 2-3 minutes on medium flame.
6. Now add the dried spices, red chilli powder, garam masala, cumin powder, coriander powder and salt. Mix well and cook for another minute. Add a tablespoon of water if needed.
7. Further add soaked rice and gently mix them. Roast for a minute before adding the water.
8. Finally add the roasted cashews, ghee and give it a god mix. Now pressure cook for 1 whistle.
9. Serve hot with raita, papad or salad.

Recipe Notes

• Roast the whole spices in ghee for better flavour and taste.
• Do not add extra water, else the pulav will become soggy.
• You can use any vegetables of your choice.

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