Give a delicious twist to wholesome Pulao

• Wash the basmati rice twice or thrice to remove the starch.Take the rice in a pressure cooker and add 1.75 cups of water,few drops of lemon juice,oil and required salt. 
• Switch on the stove and start to chop the vegetables (1 small carrot,5 beans,a handful of green peas). By the time,the water starts to boil,u can finish the chopping work.Take the veggies in a small bowl and add very little water ( say 3 tbsp).Keep this bowl inside the cooker and pressure cook the rice and vegetables together in low flame for one whistle.In the meantime, chop the onions,capsicum and tomato. Open the cooker after the steam is released. 
• Remove the vegetable bowl and fluff the rice with a fork. Transfer it to a plate and let it cool down. 
• Heat oil in a kadai and when it gets heated, splutter jeera. Add onions, ginger-garlic paste and mix well till raw smell leaves. Now add the capsicum and sauté well.
• Lastly add the tomato and mix till it becomes mushy. Add the turmeric powder, salt, pav bhaji masala powder, red chilli powder. Mix well till oil leaves the kadhai. Now add the cooked vegetables and mix well. Lastly all the cooked rice and mix well.
• Sprinkle few drops of lemon juice and garnish with lots of coriander leaves. Enjoy with finely chopped raw onions and raitha.

• Rinse the rice and soak for 30 minutes. 
• Boil or microwave the milk and add the saffron and set aside. 
• In a flat broad pan heat oil and fry the onion till golden brown and crisp, remove from oil and set aside.
• With the oil add the ghee and fry the cashews, almonds and raisins. Remove from ghee and set aside. 
• In the remaining ghee add the cinnamon, clove, cardamom and bayleaf and cook till the aroma arises.
• Now add the rice and fry if you wish for a second. (optional) 
• Add the saffron milk, water and salt and mix well and close with a lid and allow to cook till the water totally evaporates and rice has cooked well.
• Switch off the flame and fluff it with fork. Add the fried onions, dry fruits and nuts. 
• Once the rice almost cooled add the fruits and serve.
• Do not reheat the rice once you add the fresh fruits which change the taste of the pulao.

• Half cook the rice with salt and drain the water and allow to cool.
• Heat oil in a pan and roast the raw gram masala spices cinnamon, cardamom, cloves, bay leaf and jeera.
• Once you get the roasted aroma of spices, add the onion with green chillies and cook till soft.
• Add ginger, garlic and cook till the raw smell leaves.
• Add the broccoli, salt and saute for a minute. Add the peas and sprinkle a tablespoon or two of water; close with a lid and cook for two minutes.
• Now add the garam masala and mix well.
• Add the cooked rice and mix well. Add salt if required and sprinkle with coriander leaves.
• Heat ghee in a pan and roast the cashew nuts till golden and add with the rice and mix well (This step is optional).

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