Vegetable Pulao

Ingredients:

• 400 grams basmati rice
• 1 cup carrot (peel and julienne cut)
• 1/2 cup green beans (chopped)
• 1/4 cup green peas (parboiled)
• 1/4 cup. onion (chopped)
• 1/2 tsp. shahi garam masala powder
• 1/4 tsp. nutmeg powder
• 1/2 tsp. pulao masala 
• 1 tbsp. cashew nuts
• 1 tbsp. raisins
• 4 tbsp. sugar
• 3 tsp. water
• 2 tbsp. oil
• 2 tbsp. pure ghee
• Salt to taste
• 6 green cardamom
• 6 cloves
• 1" cinnamon stick 

Pulao masala:

• 1 tbsp. cinnamon stick (roughly broken)
• 1 tsp. green cardamom
• 1/2 tsp. nutmeg 
• 1 buds mace
• 1/4 tsp. white pepper

Making Procedure:

Wash the rice and then soak in fresh water for 30 minutes. Boil water in a pan along with 3 green cardamom, 3 cloves and 1/2" cinnamon stick. Then add soaked rice into it and cover it for 2-3 minutes. Turn off the heat and keep it for 5 minutes with lid. Drain the water and spread the rice on a large plate.

Heat oil in a kadai and add remaining cloves, green cardamom, cinnamon stick. Add chopped onion and fry for a minute on high heat. Then add carrot, green beans and fry until soft.

After that add peas, cashew nuts, raisins and fry for a minute. Then add water, salt and sugar; boil it till looks like syrup. Add boiled rice, nutmeg powder, shahi garam masala powder and pulao masala. Stir well and cook it for 5 minutes on low heat.

Serve hot with any chicken or mutton recipe.