Hyderabadi Spicy Vegetable Pulao is a spicy Pulav preparation which is liked by all hot and spicy food lovers. Ingredients

• Basmati rice - 4 cups
• Beans - 100gm
• Carrot - 100gm
• Green peas - 50gm
• Coriander leaves - 1 cup
• Potato(medium) - 1 no
• Mint leaves(Pudhina) - 1/2 cup
• Green chillies - 8 -10 nos
• Coconut milk - 3 cups
• Water - 3 cups
• Salt - As reqd (Preferably 1 tsp for 2 cups of rice)
• Lemon juice - 1/2 a lemon or 2tsp of lime juice.
• Ginger-Garlic paste - 2 tsp
• Fennel seeds
• (Perinjeerakam) - A pinch
• Black cumin seeds (Shima jeerakam) - 1 tsp
• Bay leaf(Karuka ela) - 10
• Mace flower(Jathikka) - 3 nos
• Cloves(Grambu) - 10 nos
• Cinnamom(Karugapatta)- 2 inch piece
• Cardamom(Elakka) - 2 nos
• Garam masala powder - 1 tsp
• Onion(medium) - 1 no
• Oil and ghee together - 1/4cup

Method Chop carrots, beans and potato to small sized cubes and keep them aside. Make slits in green chillies. Make a paste of 1/4 cup mint leaf and 1/2 cup coriander leaf and keep aside. In a pressure pan, season all the spices(cinnamom, cloves, biryani leaf, saunf, cardamom, shazeera, mace flower)and also few mint leaves. Add onion slices and saute for a while. Add chopped beans, carrot peas, potato and green chillies and saute for 5 minutes. Add gingergarlic paste, mint-coriander leaf paste and saute for 1/2 minute and then add washed,soaked(for 15minutes) and drained basmati rice and saute for 1-2 minutes. Add coconut milk, water, salt, lemon juice and a 1 spoon of garam masala powder and cover the lid of pressure cooker. Pressure cook for 2 whistles. Garnish with coriander leaves. Serve hot with raitha.