Vegetable Pulao

Ingredients for 6 servings:

• 2 m.-sized potatoes
• 1 m.-large eggplant(s)
• 200 g carrot(s)
• 50 g green beans
• 2 m.-sized onion(s)
• 2 tsp ginger root
• 2 tsp garlic
• 4 chili peppers, green
• 10 coriander leaves
• 4 tbsp ghee or olive oil
• 175 ml natural yogurt
• 2 tsp garam masala
• 2 tsp cumin, black (cumin)
• ½ tsp turmeric
• 3 cardamom pods, black
• 3 cinnamon sticks
• 2 tsp salt
• 1 tsp chili powder
• 300 ml milk
• ½ tsp saffron threads
• 600 g basmati rice
• 5 tbsp lemon juice

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

A wonderful way to cook rice and vegetables. The saffron adds a delicious aroma to the dish.

Peel the potatoes and wash the eggplant. Cut each into 6 pieces. Peel and slice the carrots. Peel and slice the beans. Peel and dice the onions. Peel and chop the ginger. Peel and crush the garlic. Finely chop the chilies. Chop the coriander leaves. Heat ghee or olive oil in a saucepan. Add the potato, eggplant, carrot slices, and bean pieces. Fry, stirring frequently, until soft. Remove from the pan and set aside. Add the diced onions to a pan and sauté, stirring frequently, until soft. Add the yogurt, ginger, garlic, garam masala, 1 teaspoon cumin, turmeric, 1 cardamom pod, 1 cinnamon stick, 1 teaspoon salt, and the chili powder, and stir-fry for 3-5 minutes. Add the vegetables to the pan and stir-fry for another 4-5 minutes. Add the saffron and milk to a saucepan and bring to a boil, stirring frequently. Remove from heat and set aside. In a pot of boiling water, cook the rice with 1 teaspoon of salt, 2 cinnamon sticks, 2 cardamom pods, and 1 teaspoon of cumin until half cooked. Drain the rice, leaving half in the pot and transferring the other half to a bowl. Spoon the vegetable mixture over the rice in the pot. Pour half of the lemon juice and saffron milk over the vegetables and rice, cover with the remaining rice, and then drizzle with the remaining lemon juice and saffron milk. Garnish with chilies and coriander. Return to the heat and cover. Simmer on low heat for about 20 minutes. Serve hot!