Step-by-Step Instructions

1. 1.Prepare Masala Paste

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

2. 2.Grind to Fine Paste

   Add some water to the mixer jar and grind again to a fine, smooth paste. Keep the masala paste aside.

3. 3.Sauté Spices and Cashews

   Take a deep pot, add 2 tbsp ghee and 1 tbsp oil. Add 1 bay leaf and 15 whole cashew nuts. Roast until the cashews are golden brown.

4. 4.Sauté Onions and Green Chilies

   Add 2 medium-sized finely chopped onions and 3 slit green chilies. Sauté until the onions are slightly golden in color.

5. 5.Add Potatoes and Cauliflower

   Add 1 nicely cut potato. Sauté for 2 minutes. Then, add 1 bowl of medium cauliflower florets. Mix well.

6. 6.Add Remaining Vegetables and Salt

   Add 1 cup diced carrot, 1 bowl cut beans, and 1 bowl fresh peas. Mix well. Add 1 tsp rock salt and mix everything again.

7. 7.Cook Vegetables

   Add 1 tbsp water. Mix, cover the pot with a lid, and cook the vegetables for 5 minutes on low flame until they soften up.

8. 8.Add Masala Paste

   After 5 minutes, add the ground masala paste. Mix the masala with vegetables and sauté for 2-3 minutes on medium-low flame until the raw smell disappears.

9. 9.Add Soaked Rice

   Drain excess water from 1 cup (250 ml) soaked basmati rice and add it to the pot. Gently mix the rice with the masala and vegetables, ensuring rice grains do not break.

10. 10.Add Water and Cook Pulao

    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. Mix, cover with a lid, and cook the pulao for 15 minutes on low flame.

11. 11.Rest and Serve

    After 15 minutes, turn off the stove and let it sit on dum (residual heat) for a few minutes. Serve the Andhra Style Veg Pulao hot with onion raita, salan, or boondi raita.