Andhra-Style Vegetable Pulao

Steps

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1. 1
   Add cinnamon, cloves, cardamom, star anise, kapok bud, nutmeg, mace, poppy seeds, coriander seeds, cumin seeds, peppercorns, and stone flower to a mixer jar.
   ≈0:21
2. 2
   Add roughly chopped ginger, garlic cloves, finely chopped fresh coconut, roughly cut tomato, a small amount of coriander leaves, and mint leaves.
   ≈0:43
3. 3
   Grind all spices without water first to form a fine paste. Add water as needed and grind again until smooth and fine.
   ≈0:56
4. 4
   Set the masala paste aside. In a deep pot, heat 2 tbsp ghee and 1 tbsp oil.
   ≈1:14
5. 5
   Add bay leaf and cashew nuts, roasting until golden brown.
   ≈1:22
6. 6
   Add finely chopped onions and sliced green chillies, sautéing until the onions turn slightly golden.
   ≈1:35
7. 7
   Add the potato first, as it takes the longest to cook.
   ≈1:47
8. 8
   After 2 minutes, add cauliflower florets, 1 cup carrot, beans, and peas, mixing well.
   ≈1:56
9. 9
   Add 1 tsp rock salt or table salt, mixing well to help vegetables cook evenly.
   ≈2:15
10. 10
    Add 1 tbsp water, cover the pot, and cook on low flame for about 5 minutes until vegetables soften through steam cooking.
    ≈2:27
11. 11
    Add the prepared ground masala paste, mixing well with the vegetables, and sauté on medium-low flame for 2-3 minutes.
    ≈2:46
12. 12
    Drain the pre-soaked basmati rice and gently add it to the pot, carefully mixing with the spices and vegetables without breaking the grains.
    ≈2:59
13. 13
    Add 2 cups water (using the same 250 ml measuring cup) for the 1 cup of rice. Gently mix and check seasoning, adding salt if needed.
    ≈3:18
14. 14
    Cover the pot and cook on low flame for about 15 minutes until the rice is perfectly cooked and fluffy.
    ≈3:39
15. 15
    Turn off the heat and let it rest, using the residual heat to finish cooking.
    ≈4:00