Ingredients:

• Paste:
• 2 – whole heads of Garlic
• 1 – large Onion
• 2 – whole bunches of fresh Coriander leaves
• 2 inch – Ginger
• 3 – whole Green chillies
• 2 – tbsp oil
• Pulao:
• 2.5 cups -basmati Rice
• 1 cup – chopped vegetables (carrots, potatoes, beans, peas, cauliflower)
• 2 cups – water
• Garnish:
• Fried Onions or bread croutons
• Salt

Method:

1. Peel and roughly chop one large onion, peel and chop ginger and garlic, chop green chillies.
2. Heat 2 tbsp oil in a kadai. When hot, add in the following order: green chilli, ginger, onion, garlic. Fry well till garlic turns brown and a nice aroma fills the air. Let it cool.
3. Wash the coriander leaves and roughly chop. Grind to a paste with the fried garlic-onion mixture.
4. In the kadai, saute the chopped vegetables and mix the garlic paste. Add a little extra salt and a little water if required, let it cook for 10 minutes.
5. Cover and leave aside. You should allow this mixture to marinate for at least 3 hours.
6. Mix this vegetable mixture with 2.5 cups of washed basmati rice 30 minutes before serving.
7. Add 2 cups water, check for salt and cook (in a rice or a pressure cooker) till done.
8. Mix well and garnish with either fried onions or bread croutons or both.
9. This goes very well with a vegetable korma made with the same vegetables, capsicum and a little bit of the garlic paste cooked in coconut milk and curds.

Recipe courtesy of Divya