Ingredients:

• 2 cups – basmati Rice
• 2 tbsp – Ghee
• 1 – carrot, cut lengthwise
• 1/2 cup – peas
• 100 g – beans, cut lengthwise
• 100 g – Corn
• 1 big – capsicum, cut lengthwise
• 100 g – paneer, chopped into cubes
• 2 tbsp – Cashew nuts
• 1 tbsp – Raisins
• Salt to taste
• Sugar to taste
• 1/2 tsp – pulao masala
• 2 tbsp – oil

Method:

1. Pressure cook the basmati rice up to 3 whistles.
2. Remove from cooker and allow to cool.
3. Meanwhile, cook the vegetables and paneer cubes in 2 tbsp of oil and add salt. Keep aside.
4. Heat 1 tbsp of ghee in a pan, fry cashewnuts and raisins. Keep aside.
5. After the rice is cooled, transfer to the pan. Add some ghee and fry till rice turns light brown in colour.
6. Add sugar and mix well.
7. Then add cashewnuts, raisins, pulao masala and mix it properly.
8. Now add the vegetables with the rice and mix well.
9. Cover pan and cook on a medium flame.
10. Remove from the flame after 5 mins.

Recipe courtesy of Ramya Ganesh