Soy Milk Vegetable Pulao

Preparation Time: 30 mins
Cooking Time: 45 mins
Makes 4 serving
Ingredients

• 2 cups long grained rice (basmati)
• 2 cups soya milk
• 1 cup water
• 2 cups chopped mixed vegetables (potato , carrot , beans , green peas , cauliflower , mushrooms)
• 1/4 cup paneer cubes or tofu cubes
• 1 cup chopped onions
• 5 green chillies
• 10 cashewnuts (kaju)
• 1/4 cup mint leaves (phudina)
• 1/4 cup coriander (dhania) leaves
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp cumin seeds (jeera)
• 2 bayleaves (tejpatta)
• 1 inch cinnamon (dalchini) stick
• 2 cardamoms
• 2 cloves (laung / lavang)
• 3 tsp oil
• 1 tsp ghee
• 1 tbsp lemon juice
• salt to taste

Method

1. Wash and soak the rice in water for about 30 minutes.
2. In a broad pan add the ghee and roast the cashewnuts. Remove them and keep aside.
3. In the same pan add oil, cinnamon, cardamom, cloves and bay leaves and saute for 1 minute.
4. Add the onions and saute till translucent.
5. Add the ginger-garlic paste and saute to remove the raw smell.
6. Add the chopped vegetables, green chillies and saute for 5 minutes.
7. Add the soy milk, water and bring to a boil.
8. Add the rice, salt add mint leaves and cover and cook over a medium flame. When the rice is cooked add lemon juice and mix well.
9. Garnish with coriander leaves.
10. Serve hot with raita.