Jodhpuri Vegetable Pulao

INGREDIENTS:

Cauliflower - 12 small florets

Fresh green peas - 1/4 cup

Basmati rice, soaked - 1 1/2 cup

Ghee - 1 1/2 tablespoons

Cumin seeds - 1 teaspoon

Fennel seeds (saunf) - 1/2 teaspoon

Raisins - 6-8

Cashewnuts, halved - 15

Almonds, halved - 10

Dried dates (chuhare), chopped - 2-4

Ginger paste - 1 tablespoon

Yogurt - 3/4 cup

Salt - to taste

Garam masala powder - 1/2 teaspoon

Black peppercorns, crushed - 10-12

METHOD:

Heat one tablespoon ghee in a deep non-stick pan. Add the cumin seeds and fennel seeds and sauté till fragrant. Add the raisins, cashewnuts, almonds and a little water and cook for a minute. Add dried dates and cook for a minute.Add the ginger paste and rice and sauté for a minute. Add the cauliflower and yogurt and mix well. Add salt, garam masala powder and freshly crushed peppercorns and mix. Add two cups of water and green peas and stir. Once the mixture comes to a boil, reduce heat, cover and cook on medium heat till done. Serve hot.