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KADAI PULAV

INGREDIENTS:

250 grams basmati rice      50 grams French beans

50 grams peas      1 bunch palak

100 grams khoya      100 grams fresh cream

100 grams paneer      1-tbsp. oil, 2-tbsp. butter

salt      ½ tsp. turmeric powder

2-tbsp. Sugar      1 small tomato

2 drops red color      2-tbsp. milk

10-12 cashew-nut      12-15 raisins

1-tbsp. garam masala.

For the garam masala:

1 cardamom, 1 cinnamon      2 cloves

2 bay leaves (tej patta)      2 black pepper

1 black cardamom      1-tsp. Cumin seeds

1 mace (javitri).

Roast all the ingredients of masala and grind to powder.

PREPARATION:

Soak the rice in the water for ½ hour.

In a kadai (vaq) heat the oil, add garam masala mixed with 2-tbsp. of milk. Stir for a while and add ½ liter of water; when it starts to boil, add rice, sugar, and turmeric powder. After 5 minutes, put a griddle under the kadai and place it on the stove on the low heat. Cover the kadai and put some weight on the lid until the rice is cooked. Mix red color with water and add it to the paste. Boil all other vegetables.

Melt butter in kadai, add spinach paste, boiled vegetables, khoya, paneer and cream. Mix it to the cooked rice and mix salt.

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