SHEELA Pulao

Hey ......wondering what this is??? I have this very bad habit of assigning prefixes to recipes given by my friends, by their names. Well, for one... I feel it's easier to remember the recipe since there are tons of recipes for Pulao for instance. And the other thing is that I think the credit should go to the person who has come up with the recipe. So what more can you do than naming the recipe after them. Some of you might find this offensive but I have used these names with the knowledge of my friends and they don't mind it at all.


Ingredients: serves 2
Basmathi or any long grain rice- 1 cup
Diced mixed vegetables - 2 cups
(potatoes, beans, carrot, cauliflower, capsicum, peas)
Onion- 1 small cut lengthwise
Oil and ghee - 3 Tbs
Water- 2 cups
Salt to taste

Grind together: to a paste adding little or no water
Coriander leaves - a handful
Grated coconut - 1/2 cup
Green chillies - 6-7
Poppy seeds - 1/2 tsp
Onion diced - 1
Ginger - 1 inch piece
Garlic - 4-5 flakes
Pudina leaves - a small bunch
Cinnamon - 1 inch piece
Cardamom - 2-3 pods
Cloves - 2-3
Tomato diced - 1 (optional)

Seasoning Ingredients:
Bay leaf - 2
Jeera - 1 tsp

->Wash and soak rice for 15 mins.
->Take a deep vessel, add ghee and oil. Even butter can be used.
->Add seasoning ingredients and when the jeera splutters, add chopped onions and fry till brown.
->Add mixed vegetables, salt and fry for a few minutes till tender.
->Mix in the ground paste and fry till a nice aroma builds.
->Add 2 cups of water and let it boil. Check for salt.
->Drain rice completely and add to the boiling mixture.
->Cook for 10-15 mins on a medium-low flame till rice is done.
->Serve hot with any raita of your choice.