Junglee Pulao

INGREDIENTS

• 250 gms leftover meat (lamb or beef) curry
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• 1 cup Basmati rice
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• 1 large onion
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• 2 large tomatoes
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• 2 tbsps garlic paste
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• 1 tbsp ginger paste
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• 2 tsp coriander powder
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• 1 tsp cumin powder
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• 1/2 tsp turmeric powder
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• 2 green chilies slit lengthwise
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• 1 tbsp garam masala powder
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• 1 cup mixed vegetable (beans, peas, carrots, cauliflower, potato, etc)
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• 2 1/2 cups hot water
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• 3 tbsps vegetable/ canola/sunflower cooking oil

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Cooking Instructions

       Wash the Basmati rice well and soak in a bowl of water for 15-20 minutes.

·         Heat the oil in a deep, heavy-bottomed pan and add the onions. Fry till golden.

·         Add the garlic and ginger pastes and fry till light brown.

·         Add all the powdered spices, tomatoes and green chilies. Fry till the oil begins to separate from the masala.

·         Add the rice, leftover meat curry, veggies, and water and mix well. Add salt to taste.

·         Bring the rice to a boil, simmer, cover and cook till all the water dries up. If the rice is still slightly uncooked add half a cup of water to it and continue to cook.

·         Serve piping hot with fresh yogurt and a pickle.