Vegetable pulao recipe

Recipe ingredients

3 cups of rice, boiled
A bunch of coriander leaves
3 to 4 green chillies
2 teaspoons of coconut, shredded
2 medium onions, sliced fine
1/2 onion, chopped
A few sticks of cinammon
Cardommom seeds, a few cloves
1 1/2 teaspoons red chilli powder
Salt to taste
2 flakes garlic
1 inch piece ginger
Ghee or melted butter for frying
1 cup of cauliflower flowerets
Some mixed frozen vegetables like beans, carrots and green peas
3 tablespoons ghee (clarified butter)

How to make vegetable pulao

Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder and fry for 30 to 45 seconds.
Now add all the vegetables, including the cauliflower and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15 to 20 minutes.
Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. It is heated again to let the salt spread across the dish.
Serve with raita.