Step-by-Step Instructions

1. 1.Prepare Masala Paste

   Take a small piece of cinnamon, 4 cloves, 2 cardamom, 1 star anise, 1 marathi moggu, 1 small piece of nutmeg, 2 pieces of mace, 1 tsp poppy seeds, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp peppercorns, 2 small pieces of stone flower, 1 piece of roughly chopped ginger, 3 garlic cloves, 1 piece of fresh finely chopped coconut, 1 medium-sized roughly cut tomato, a small amount of coriander leaves, and mint leaves in a mixer jar. Grind these ingredients without adding any water first.

2. 2.Fine Grind Masala

   Add some water to the mixer jar and grind again until it becomes a nice, smooth, and fine paste. Keep this aside.

3. 3.Sauté Whole Spices and Cashews

   Take a deep pot, add about 2 tbsp of ghee and 1 tbsp of oil. To this, add 1 bay leaf and about 15 whole cashew nuts. Roast these ingredients until the cashews are golden brown in color.

4. 4.Sauté Onions and Chillies

   Once cashews are golden, add 2 medium-sized finely chopped onions and 3 slit green chillies. Sauté until the onions are slightly golden in color.

5. 5.Cook Potatoes

   Add 1 nicely cut potato to the pot. Sauté for about 2 minutes.

6. 6.Add Cauliflower and Other Vegetables

   After 2 minutes, add 1 bowl of cauliflower florets and mix. Then add 1 cup of carrot, 1 bowl of cut beans, and 1 bowl of fresh peas. Mix well.

7. 7.Season and Steam Vegetables

   Add 1 tsp of rock salt (or regular table salt) and mix. Add about 1 tbsp of water, mix well, cover the pot with a lid, and cook the vegetables for about 5 minutes on low flame until they soften up.

8. 8.Add Masala Paste

   At this stage, add the ground masala paste. Mix the masala with vegetables and sauté for about 2 to 3 minutes on medium-low flame.

9. 9.Add Soaked Rice

   Add 1 cup (250 ml) of basmati rice (soaked for 30 minutes and excess water drained) to the pot. Gently mix the soaked rice along with the masala, making sure the rice grains do not break.

10. 10.Add Water and Adjust Seasoning

    After the masala coats all the rice grains, add 2 cups of water (using the same 250 ml measuring cup for rice). Gently mix everything. Check for seasoning and add 1 tsp salt if required.

11. 11.Cook Pulao

    Cover the pot with the lid. Keep the flame on low and cook the pulao for about 15 minutes.

12. 12.Rest and Serve

    After 15 minutes, turn off the stove and let it sit on dum for the remaining heat. The pulao is perfectly cooked and fluffy. Serve nice and hot with onion raita, salan, or boondi raita.