1. Ginger - 1 inch piece
2. Garlic - 3 pods
3. Green Chillies - 8
4. Cilantro - 15 sprigs
5. Cardamom - 2
6. Cloves - 2
7. Tomato - 1 (finely chopped)
8. Onion - 1 (finely chopped)
9. Marati moggu - 1
10. Cinnamon - 1 inch piece
11. Bay leaves - 2
12. Coconut milk powder - 1/4 cup
13. Basmati rice - 2 cups
14. Water - 4 cups
15. Mixed vegetables - (carrots, beans, peas and potatoes) enough to almost fill a 1 and 1/2 quart bowl.
16. Oil - 6 Tbs
17. Salt - 2 tsp + 1/2 tsp
18. Coriander powder - 2 tsp
19. Cumin powder - 1 tsp
20. Garam masala - 2 tsp
21. Turmeric powder - 1/8th tsp
1. Soak basmati rice for 15 minutes.
2. Preheat oven to 450˚F or 233˚C
3. Grind the first 6 ingredients to a coarse paste and keep aside.
4. Add oil to a cast iron pot on stove top at medium heat.
5. Add the cinnamon, bay leaves and marati moggu. Fry until you get the smell of the spices. Don't let the spices burn.
6. Add the onions and sauté until they are light golden brown in colour.
7. Add the coarsely ground paste from step 3 and sauté for another 2 minutes.
8. Now add salt and all the dry masala powders, ingredients 18-21 and combine well.
9. Add the chopped vegetables and combine well.
10. Now add the soaked and thoroughly drained basmati rice and mix for about 5 mins on the stove top under medium flame.
11. Now add 4 cups of water, followed by the chopped tomatoes and coconut milk powder and mix well.
12. Bring the contents of the cast iron to a boil. Cover with aluminium foil and place the lid over it.
13. Using gloves, place the pot into the oven for about 7 minutes.
14. Take the pot out and mix the rice and vegetable. This helps with even distribution of vegetables and spices in the rice which otherwise tends to accumulate on the surface.
15. Put it back into the oven for another 5-9 minutes, until the water is completely absorbed.
16. Transfer the pulav into a serving tray right away so that the rice does not clump.
17. Enjoy with your favourite side dish. Tastes Yummy!