VEGETABLE (SABZI) PULAO

2 cups basmati rice
1 onions
3 tbsp ghee
1 carrots, cut into cubes
1 potatoes, cut into cubes
1/2 cup peas
1 cup cauliflower, cut into florets
2 tbsp cashew nuts
1 tbsp raisins
salt to taste
1 pinch turmeric powder
grind to paste:
1 inch ginger
5 garlic cloves
1 onions
3 green chillies
2 cinnamon sticks
3 cloves
1/4 cup mint leaves
3 cardamoms

Soak rice for half an hour.

Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.

Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.

Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.

Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .

Just before serving take the rice in serving bowl, add the nuts and mix well.

Serve vegetable (sabzi) pulao hot with raita.