Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Subz Pullao
 
 
Prepration: 30 mins.
Cooking: 16 mins.
Serves 4 Cal/Ser 152
 
Ingredients
1 cup basmati rice, 3 tbsp oil, 1 tsp ginger paste
½ tsp garlic paste, ½ cup cauliflower florets
1 potato - cut into ½" pieces
2 carrots - cut into slices, 1 cup green peas
¼ tsp haldi, ½ tsp red chilli powder, 1 tsp lemon juice
1½ tsp salt or to taste, 1 tbsp mint leaves
SPICE BAG (crush the spices lightly)
10 pepper corns (saboot kali mirch)
2 tsp fennel seeds (saunf)
3-4 black cardamoms (moti elaichi)
3-4 green cardamoms (chhoti elaichi)
4 cloves (laung), 2 sticks cinnamon (dalchini)
 
Method
1. Soak rice in 2 cups water for 30 minutes. Tie the ingredients of the spice bag in a piece of muslin cloth.
2. In a broad micro proof dish, put oil, ginger, garlic, cauliflower, potato, carrots and peas. Microwave for 3 minutes.
3. Add the soaked rice. Add haldi, red chilli powder and salt. Add the spice bag. Microwave covered for 6 minutes.
4. Add mint, and lemon juice. Stir gently with a fork. Cover and microwave for 7 minutes. Wait for 5 minutes. Fluff with a fork. Remove spice bag. Serve hot.