Vari ka Pulao

Ingredients 

• 1 1/2 cups samo rice
• 1 1/2 tablespoons ghee
• 1 teaspoon cumin seeds
• 3 green chillies
• 10-12 cashewnuts, halved
• 1 medium carrot, cut into small cubes
• 80 grams yam, peeled and cut into small cubes
• 80 grams red pumpkin, (bhopla/kaddu) peeled and cut into small cubes
• 1 medium tomato, seeded and cut into small cubes
• 1 tablespoon ginger-green chilli paste
• Rock salt (sendha namak) to taste
• 2 tablespoons chopped coriander leaves 
• Coriander sprig for garnish

Method

1. Heat ghee in a deep non-stick pan, add cumin seeds and sauté till their colour changes. Break the green chillies in half and add in the pan, sauté well.
2. Add cashewnuts, carrot, yam, red pumpkin, tomato, ginger-green chilli paste and rock salt and mix well.
3. Add vari, mix well and sauté for 1 minute. Add 2½ cups water and mix well. Cover and cook for 8-10 minutes.
4. Add coriander leaves and mix gently. Take the pan off the heat.
5. Transfer into a serving plate, garnish with fresh coriander sprig and serve hot.