Coriander Veg Pulao - Simple, Yummy colorful pulao

Ingredients:

The coriander paste
1. Coriander leaves - 1 cup
2. Green chillies - 5-6 nos
3. Ginger - 1/2 inch piece
4. Garlic - 3-4 cloves
5. Salt - 1 tsp
6. Lemon juice - 1 tsp

For Pulao:
1. Rice - 100 gms
2. Diced veggies - Carrot, French beans, Potato, Green peas - 1/2 cup each.
3. Whole spices - 1 stick cinnamon, 3 cardamom, black pepper corn- 3 nos, Bay leaf - 1, star anise - 1, 1 tsp swanf
4. Onion - 1 Medium - thinly sliced.
5. Salt - as required
6. Oil - 2 tbsp

Method:

1. Grind all the ingredients(Except lemon juice) under the 'Paste' column into a smooth paste. Lemon juice prevents the change of color.

3. Add 2 tbsp of oil in a wok and before the oil gets heated fully, add the whole spices. by this way of heating the spices along with the oil, infuses great aroma into the oil and eventually into the pulao.

4. Add the onion and add a dash of salt for the onion to cook faster..

5. Once the onion starts browning, add the rest of the veggies and salt required for the veggies.

 6. Cover and cook for a couple of minutes. Once the veggies just start to sweat their moisture out, as shown below in the first image , add the green paste.

7. Mix well and let the paste coat every veggie piece.

8. Wash and set the rice aside for ten minutes. Let the rice absorb the extra moisture due to washing.

Add the soaked rice to the above veggie mixture.

9. Mix well,until the rice absorbs all the moisture of the paste. The rice and veggie should be dry as shown below, with no excess water remaining on the pan.

10. Add required water(I added 300 gms of water for 100 gms rice), check for salt, as we have added salt in veggies and green paste. Adjust salt , cover and cook for 4 whistles on medium flame.

Serve hot