Vegetable Pulav Recipe

• 2 c. basumathi rice
• 4 to 6 warm green peppers
• 1/4 x 1/4 inch fresh ginger
• 4 cloves garlic
• 4 cloves
• 1 teaspoon poppy seeds
• 1 sm. stick cinnamon
• 1/2 c. minced coriander leaves
• 2 1/2 c. water
• 3x3 inch coconut
• 1 1/2 teaspoon or possibly more salt
• 1/8 teaspoon turmeric pwdr
• 2 ounce. butter or possibly ghee
• 2 sticks cinnamon
• 4 cloves
• 4 bay leaves
• 10-12 curry leaves
• 4 whole green cardamom
• 12 cashew nuts
• 6 pcs mint leaves or possibly 1/4 teaspoon dry mint leaves
• 1 c. fresh or possibly frzn peas and carrots

1. Grind the peppers, ginger, garlic, cloves, poppy seeds, cinnamon and coriander leaves, adding 1/2 c. water.
2. Adding sufficient water, grind coconut in a blender and make 2 c. of coconut lowfat milk.
3. In a saucepan, heat butter over medium heat and saute/fry the cinnamon, cloves, bay leaves, curry leaves, green cardamom, cashew nuts and mint leaves (add in the cashews at the end).
4. Add in the onion and masala paste.
5. When onion turns brown, add in 2 c. of coconut lowfat milk and 2 c. of water.
6. When the mix boils, add in rice, turmeric pwdr and salt.
7. When rice is half cooked, add in the vegetables and pour the mix in a tray and bake it in the preheated oven for 20 min at 350 degrees.
8. 6 to 8 servings.

rice, peppers, ginger, garlic, cloves, poppy seeds, cinnamon, coriander leaves, water, coconut, salt, turmeric, butter, cinnamon, cloves, bay leaves, curry, green cardamom, nuts, mint, peas

Taken from cookeatshare.com/recipes/vegetable-pulav-58319 (may not work)