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Green Pulav 1

 What we need 

1/2 Cup Basmati Rice, washed

1 Tbsp Coconut oil 

1 tsp jeera

1 tsp fennel

1 tsp Ama spice mix

1/2 a tsp homemade Biryani masala (optional) 

2 pods of garlic

1 medium onion sliced thinly

1/2 a small capsicum sliced in fine strips

A handful of French beans finely cut in tiny discs

Less than 1/4 cup shelled fresh green peas or frozen.

Paneer cubes. 

Salt


What we do:

Heat coconut oil in a kadai. When it melts, tilt the Kadi to coat it all over. As it settles to the bottom, add jeera. As jeera sizzles and foams, add garlic slices followed by fennel seeds.

Mix it then add onions. Let them sweat. Then add French beans and Ama spice mix. Mix it well and when the mixture seems drier and reduced in volume, add capsicum and cook it for some time. Add a pinch of salt followed by biryani masala if using and the washed rice.

After mixing it well for some time, add 1 and 1/4 cup of water, salt, green peas. Let it boil on open for some time.

Last add paneer pieces and cashew nuts and cover with a water filled plate.

Once you see sufficient bubbles on the plate, pour off the water in plate and cook on open to evaporate the excess water off. When hardly any water is left at the bottom, add a handful of raisins, mix and cover again and switch off flame. Let it steam. Serve hot with yogurt.

Why we do what we do:

Both Rice and coconut oil are sweet and cooling and acidifying. The other ingredients balance the sweetness and cool nature with pungent and astringent tastes. 

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