1medium sized potatowashed, peeled and cut into cubes
½medium sized carrotpeeled and cut into cubes
¼cupcorn
1.5cupswater
1teaspoonoil
1teaspoonbutter
½teaspooncumin seeds/jeera
pinchof hing/asafoetida
½ - 1slit green chili
2cloves/lavang/laung
2cardamom/elaichi
small cinnamon stick/dalchini
1teaspooncoriander powder/dhaniya powder
1teaspooncumin/jeera powder
¼teaspoongaram masala powder
¼teaspoonchaat masala
salt to taste
small bunch of coriander leaveschopped
Instructions
Wash and soak rice for 15-20 minutes. Drain and keep aside.
Wash moong sprouts, drain and keep aside.
Heat oil and butter on a medium flame and add jeera. Once it splutters, then add hing, green chilli, cloves, cardamom, cinnamon stick and potato cubes. Mix, cover and cook for 2-3 minutes.
Then add carrots, green moong sprouts and corn. Mix well and cook for 2-3 minutes.
Now add all the spice powders - dhaniya powder, jeera powder, garam masala powder, chaat masala and salt. Mix and sauté for 2-3 minutes.
Add soaked and drained rice and sauté for 2 minutes. Add 1.5 cups water, cover and cook till moisture absorbs.
In the end, add chopped coriander leaves.
Serve pulao hot with curd or your favourite raita and papad.