While cooking up the pulao I thought; why should my hard working husband not get a special dish too and there we had muttar paneer as a side dish. You can click on this link to get the recipe. I served dinner with a plate full of roughly chopped salad (had lost out on patience by the end of it), a pot full of fresh curd and some homemade avakaya just in case the food weren't being gulped down the pickle were sure to help as a catalyst!
Luckily we had a sumptuous dinner and a long nights sleep after that! :)
- Any Fragrance Rice- 1 1/2 cups (I used ambemore which is our daily cooking rice. Has a good fragrance. Works as an alternate to basmati)
- Carrot- 1 large, chopped into small cubes
- Cauliflower- 7 large florets, chopped into small pieces
- Methi (fenugreek) leaves- 1 handful of tender leaves. I used them whole.
- Whole Green Cardamom (elaichi)- 8 pods
- Cloves (lavang)- 8 to 10
- Bay Leaves (dried)- 2
- Water- 2 cups
- Ghee (preferably cow ghee as it emits a fragrance)- 2 tablespoons
- Salt- 1 1/2 teaspoon
- Sugar- 1 teaspoon
- Wash rice thoroughly, drain water and keep aside.
- In a pressure cooker heat 1 tablespoon of ghee. When warm add the green cardamom, cloves and bay leaves. Fry till you get the fragrance of the spices.
- Now add the rice. Fry the rice till it begins to look slightly brown at the corners.
- Add the vegetables and fry for a minute.
- Now add the water. You need to ensure that the water covers the layer of rice and is 5 cms higher than the rice layer.
- Add the salt, sugar and the remaining ghee. Mix it all well. Lid the cooker. Cook on high till one pressure releases. Remove from heat.
- Serve with raita, salad, fish fry OR any side dish of your choice.