Soup, pulao with winter vegetables

Mix vegetable soup

Ingredients
One medium bowl full of carrots, capsicum, green papaya, cauliflower, broccoli, cut into same sizes or thinly sliced   
Three bowls of chicken stock
One cup chicken, cut in small cubes
One tablespoon oil
Half teaspoon ground white pepper
A pinch of tasting salt
One egg, beaten
Salt to taste

Method
Take a sauce pan, put oil and heat, add chicken pieces and fry until a little brown. Then add chicken stock, sliced vegetables, salt as required. Leave it to boil until vegetables are slightly tender, but crunchy. Add white pepper and a pinch of tasting salt. Finally, add beaten egg and stir immediately. Serve hot.
Vegetable Pulao

Ingredients
1.5 cups pulao rice
1/4 cup each of chopped carrots, cauliflower/broccoli, French beans, green peas (you can add your choice of vegetables)
1 large onion, thinly sliced
2 medium sized tomatoes, chopped
1 tablespoon ginger and garlic paste
5 green chilies,
One teaspoon lime juice
3 cups water
2 tbsp ghee or oil
Salt as required
1 tsp caraway seeds (shah jeera)
4 to 5 whole black peppercorns
1 bay leaf
2-3 cloves
2 to 3 green cardamoms
1 black cardamom
2 single strands of mace (jayitri)
3 to 4 small pieces of cinnamon

Method
Wash rice till the water runs clear, drain and keep aside.
In a deep thick bottomed saucepan, heat ghee/oil and fry all the whole spices till the oil becomes fragrant. Add onions and fry till golden. Add ginger-garlic paste, green chilies and give a quick stir.
Add tomatoes and sauté for 2-3 minutes on low flame. Add chopped veggies and sauté for another 2-3 minutes. Add drained rice and stir gently for 2 minutes on a low flame, so that the rice gets well coated with the oil. Pour water and stir. Add lime juice, season with salt and stir again. Cover tightly and simmer, till the water is absorbed and the rice is well cooked. Check in between if there is enough water. Serve hot with raita or chatni.

Soup, pulao with winter vegetables

Mix vegetable soup Ingredients One medium bowl full of carrots, capsicum, green papaya, cauliflower, broccoli, cut into same sizes or thinly sliced Three bowls of chicken stock One cup chicken, cut in small cubes One tablespoon oil Half teaspoon ground white pepper A pinch of tasting salt One egg, beaten Salt to taste Method Take a sauce pan, put oil and heat, add chicken pieces and fry until a little brown. Then add chicken stock, sliced vegetables, salt as required. Leave it to boil until vegetables are slightly tender, but crunchy. Add white pepper and a pinch of tasting salt. Finally, add beaten egg and stir immediately. Serve hot. Vegetable Pulao Ingredients 1.5 cups pulao rice 1/4 cup each of chopped carrots, cauliflower/broccoli, French beans, green peas (you can add your choice of vegetables) 1 large onion, thinly sliced 2 medium sized tomatoes, chopped 1 tablespoon ginger and garlic paste 5 green chilies, One teaspoon lime juice 3 cups water 2 tbsp ghee or oil Salt as required 1 tsp caraway seeds (shah jeera) 4 to 5 whole black peppercorns 1 bay leaf 2-3 cloves 2 to 3 green cardamoms 1 black cardamom 2 single strands of mace (jayitri) 3 to 4 small pieces of cinnamon Method Wash rice till the water runs clear, drain and keep aside. In a deep thick bottomed saucepan, heat ghee/oil and fry all the whole spices till the oil becomes fragrant. Add onions and fry till golden. Add ginger-garlic paste, green chilies and give a quick stir. Add tomatoes and saut for 2-3 minutes on low flame. Add chopped veggies and saut for another 2-3 minutes. Add drained rice and stir gently for 2 minutes on a low flame, so that the rice gets well coated with the oil. Pour water and stir. Add lime juice, season with salt and stir again. Cover tightly and simmer, till the water is absorbed and the rice is well cooked. Check in between if there is enough water. Serve hot with raita or chatni.