Periamma’s Vegetarian Pulao

# goes well with *chicken with red gravy

                              *spicy chicken or mutton perathal

                              *vegetarian kurma

Ingredients

3 cups of basmati or long grain rice

1 carrot

1 large green capsicum

1 large red capsicum

2 green chilies

2 red chilies

2 bay leaves

2 in cinnamon

4 cardamom

2 staranise

3 shallots

2 pips garlic

1 in ginger

2 cashew nuts

2 tablespoon yogurt

1 cup full cream milk

A little butter

Preparation

1. Rice : Wash it and sieve it. Don’t squeeze the rice too much when you wash it cause the grains might break.

2. Carrot : grate it lengthwise ( 2 in long )

3. Capsicum : cut them into small squares.

4. Shallots, garlic, ginger and cashew nut : blend them into a fine paste.

Method

1.  Melt the butter in a wok. ( use low flame cause butter heats up fast )

2. Add in the bay leaves, cinnamon , cardamom and star anise. Saute.

3. Then add the rice. Stir to mix the butter and butter well with the rice. Keep stirring for 1-2 minutes.

4. Add all the vegetables and stir for 1 minute.

5. Transfer the rice mixture from the wok to the rice cooker.

6. Add the prepared liquid mixture to the rice and top up with water. Add some salt and give it a stir before switching on  

    the rice cooker.    ( 1 cup rice needs 1 ½ cup liquid/water . This is the standard measurement.)

7.After the rice is cooked, cool it a little before stirring it .

 * Stir with a fork to prevent the grains from breaking.