Step 1: Prepare Masala Paste

Add cinnamon, cloves, cardamom, star anise, marathi moggu, nutmeg, mace, poppy seeds, coriander seeds, cumin seeds, peppercorns, and stone flower to a mixer jar. Then add roughly chopped ginger, 3 garlic cloves, finely chopped fresh coconut, roughly cut medium-sized tomato, small amount of coriander leaves, and mint leaves. Grind these ingredients without adding any water until coarsely ground. Add some water to the jar and grind again to a fine, smooth paste. Transfer the masala paste to a bowl and set aside.

Step 2: Sauté Vegetables

Heat a deep pot, add 2 tbsp ghee and 1 tbsp oil. Add 1 bay leaf and 15 whole cashew nuts. Roast until cashews are golden brown. Add 2 medium-sized finely chopped onions and 3 slit green chillies. Sauté until onions are slightly golden in color. Add 1 nicely cut potato and sauté for 2 minutes. Add 1 bowl of cauliflower florets (medium-sized) and mix well. Add 1 cup of carrot, 1 bowl of cut beans, and 1 bowl of fresh peas. Mix well. Add 1 tsp rock salt (or regular table salt) to help vegetables cook faster. Mix well. Add about 1 tbsp of water, mix, cover the pot with a lid, and cook on low flame for 5 minutes until vegetables soften.

Step 3: Combine Masala and Rice

Remove the lid. Add the ground masala paste to the softened vegetables. Mix well and sauté for 2-3 minutes on medium-low flame until the raw smell of masala goes away. Drain excess water from 1 cup (250 ml) soaked basmati rice and add only the rice to the pot. Gently mix the soaked rice with the masala and vegetables, ensuring rice grains do not break. Add 2 cups of water (using the same 250 ml measuring cup as for rice). Gently mix everything. Check for seasoning and add 1 tsp salt if required. Cover the pot with a lid. Keep the flame on low and cook the pulao for about 15 minutes.

Step 4: Serve Pulao

After 15 minutes, turn off the stove. Let it sit on dum for the remaining heat. Serve the Andhra Style Veg Pulao hot with onion raita, salan, or boondi raita.

• Do not add too much water to the vegetables initially to prevent them from becoming mushy.

• Gently mix the soaked rice with the masala to ensure the grains do not break.

• Serve hot with onion raita, salan, or boondi raita for a complete meal.

• Other biryani and pulao recipes can be explored for different flavor profiles.