Recipe: Perfect Ulava Charu Vegetable Pulao - Andhra Style

Ulava Charu Vegetable Pulao - Andhra Style.

You can have Ulava Charu Vegetable Pulao - Andhra Style using 26 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Ulava Charu Vegetable Pulao - Andhra Style

1. You need 1/2 cup of horse gram lentils, soaked overnight.
2. It's 1 1/2 cups of basmati rice, soaked for 30 minutes.
3. It's 2 cups of mixed vegetables (I used frozen veggies).
4. It's 2 tbsp. of oil.
5. You need 1 tsp. of ghee.
6. You need 1 tsp. of mustard seeds.
7. It's 1/2 tsp. of cumin seeds.
8. You need 1-2 of dry red chilies.
9. It's 1-2 of green chilies, slit.
10. It's 1 sprig of curry leaves.
11. It's 1 of " cinnamon.
12. Prepare 2-3 of green cardamoms.
13. You need 5-6 of cloves.
14. It's 1 of javitri.
15. It's 1 of star anise.
16. It's 1 of stone flower.
17. Prepare 1-2 of onions, chopped.
18. You need 1 tbsp. of ginger-garlic paste.
19. It's 1/2 tsp. of turmeric powder.
20. Prepare 1 tsp. of red chili powder.
21. Prepare 1 tbsp. of coriander powder.
22. It's 1 tsp. of cumin powder.
23. It's 1 tsp. of garam masala powder.
24. Prepare to taste of salt.
25. Prepare 2 tbsp. of coriander leaves, chopped.
26. You need of few fried cashews, onion rings, curd chilies and raita to serve.

Ulava Charu Vegetable Pulao - Andhra Style step by step

1. Soak the horse gram lentils overnight. Next day pressure cook in 3 cups water for 20-25 minutes on a low flame..
2. Strain the liquid and keep aside..
3. Heat oil in a pan and temper with mustard seeds, cumin seeds and all the whole garam masala. Saute for a few seconds..
4. Add the onions and curry leaves. Fry till light brown..
5. Add the ginger-garlic and all the dry spices mixed with a little water. Saute till the oil separates..
6. Add the veggies and saute for a minute..
7. Then add the soaked and drained rice and fry for a minute more..
8. Add 2 cups lentil stock and pressure cook for 2 whistles..
9. When done, fluff it up with a fork..
10. Garnish with cashews, onion rings and coriander leaves..
11. Serve hot with raita, papad, onion rings and curd chilies..