Restaurant Style Vegetable Pulao

My love for vegetables sure reflects in this blog.I often make different kinds of vegetable pulao/biriyani sneaking all possible veggies and combine it with a raita.This is my kind of meal :) Today I am blogging about the recipe for restaurant style vegetable pulao.I had already mentioned about my favorite restaurant Grahmin here.This recipe is similar to the vegetable pulao served there-my favorite.Up on inquiry I got to know that they add generous amount of coriander powder in the pulao and I tried it out.it exactly tasted the same.I have this many times since then and when I made it last week I clicked pictures,so here it is :) 

Restaurant style vegetable pulao recipe
Star ingredients: Basmati rice,assorted veggies
Time:30 minutes
Serves:3
Ingredients:
1 1/4 cup basmati rice
2 carrots peeled and chopped fine
1 potato chopped fine
2 baby corn chopped fine
1/4 cup peas
6-8 baby spinach leaves
1 onion sliced
2 green chillies
1 eteaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
3 tablespoons curd
Salt
Oil+ghee
Method:
1.Cook basmati rice with just enough water so that the grains are separate and fluffy.
2.In a kadai add ghee+oil and temper with cumin,ginger and green chillies.Add Washed baby spinach and saute well.Next add sliced onions and saute till golden
3.Add the chopped vegetables,chilli powder,turmeric powder,garam masala and salt.Mix well.Add the curds and combine well.Cover and cook till the curd is absorbed by the vegetables.
4.Add the rice and mix gently.Add the coriander seed powder,some ghee and mix well.
5.Serve hot.
Notes:
1.The taste of this pulao lies in coking the vegetables in curd.Peas and baby corn should be soft and well cooked.You can increase the curd by 1 tablespoon
2.Adding coriander powder at the end adds a very unique and earthy flavor.Do not replace corainder powder with leaves.