Pulao Veg

2 cups Basmati Rice, long grain, uncooked
0.5 head, medium (5-6" dia) Cauliflower, raw
2 cup Green Giant Bean & Carrot Medley
1 large (3" to 4-1/4" dia.) Potato, raw
1 beets (2" dia, sphere) Beets, boiled
1 serving 50g on Paneer
1.5 medium (2-1/2" dia) Onions, raw
1 tbsp Ginger & Garlic Paste
1 serving Fresh chopped mint leaves, 2 tablespoons
10 grams Cilantro, raw
1 tbsp Salt
2 tsp Cumin seed
1 tsp chilli powder
1 cinammon stick
50 gram(s) Soya Chunks
1 tbsp Canola Oil
0.5 oz (24 whole kernels) Almonds
15 raisins Raisins
2-3 tbsp Pulao or Biryani Seasonings
1 tsp of green cardamom
1 tsp of cloves
1/2 cup of natural yoghurt

Chicken and boiled eggs can be added too, marinate chicken in yoghurt and seasonings, and cook before adding

Toast Almonds and sultanas in a frying pan and lightly fry paneer
Add oil to pot
Fry onions until lightly caramelized
Add garlic and ginger paste
Stir and fry
Add cumin seeds, chilli powder, cloves, green cardamom, cinammon stick and stir
Add a pinch of powdered cumin
Add vegetables: beans, carrots, beets, potatoes, cauliflowers and soya chunks and stir
Cook for a few mins
Add uncooked rice
Add pulao or biryani seasonings
Stir
Add yoghurt
Add 4 cups of water( enough to cover everything)
Add toasted almonds and sultanas and paneer
Add chopped mint and cilantro
Add salt according to taste
Stir and cover
Cook for 15-20 min on high heat (or till water has boiled completely)
Cook on low heat for 10 mins and turn gas off
Garnish with more cilantro

Serving Size: 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ABHAYE.