Call it Pulav or Pilav Rice its the same.. No complications No jhat jhat... .Just as the name .. easy peesy. We had Chilli Soya ,Pulav Rice & raitha for dinner during the easter break for friends... I have learnt this recipe every since I have been a kid... All credits to my dear mommy for this one!!


Total time taken: 45 minutes
Serves 5

INGREDIENTS:

Basmathi Rice	3 Cups
Carrots	2 NosMedium sized
French Beans	Handful -About 8-10 Nos
Green Chillies	1 Nos
Green Peas	15-20 Nos
Ghee	2-3 Tblspn
Freshly squeezed Lemon Juice	1 Tsp
Shahi Jeera	1 Tsp
Salt	To Taste

Whole Garam Masala's:

Bay Leaf	1 Nos
Cardamon	2 Nos
Cinamon Stick	1"long
Bada Elachi	1Nos
Star Anise	1Nos
Cloves	5-6Nos
Whole Black Pepper	4-5 Nos

Garnishing:

Chopped Coriander Leaves	2-3 Tblspn
Cashew Nuts fried in ghee	10-12 Nos

DIRECTIONS:

• Wash Basmathi rice under running tap water twice. Drain all the water and set the rice aside for 30 minutes.
• Heat 2 Tblspn ghee in a non stick wok. Drop in Black Cumin Seeds & whole garam masala's. Saute for 2 minutes.
• Add chopped Veggies,sliced green chillies ,frozen garden peas & saute for 2 minutes.Pop in the Basmathi rice and saute along the veggies for 2-3 minutes.
• Add in 5 Cups of Water of boiled water from the kettle and adjust the salt. Set the flame to mid.Squeeze in some fresh lemon juice. Once the water from the pulav is nearly evaporated, reduce the flame to low and cover the pulav rice with a lid. 
• Allow it cook for 5 minutes and turn of the gas.Even if the gas it turned off , I would let the rice be covered for another 5 minutes. Rice cooks with the leftover steam.
• Garnish with chopped coriander leaves and fried cashewnuts.

KITCHEN NOTES:

My mom would cook them all up in the  cooker.. and  I prefer the open pot..