MICROWAVE VEGETABLE PULAO 
Vegetable Pulao is one of the 'Savior' dishes in many kitchens. It gives way to a lot of room for innovation. You can use either one or any number of vegetables, make it spicy or mild easily moulding it to suit your mood for the day.
Ingredients
Basmati rice, soaked in warm water for 30 minutes
: 1 cup
Mixed chopped vegetables (any combination of green beans, carrots, spinach, cauliflower, peas, etc)
: 2 cups
Onion, sliced thin
: 1
Bay leaf
: 1
Hot red chilli, sliced into very thin rings
: 1 medium
Green chillies, slit (optional or adjust to taste)
: 3-4
Garam masala
: 1/2 tsp
Cumin seeds
: 1 tsp
Slivered garlic (2-3 pods)
: 1 tsp
Salt
: To taste
Ginger root, grated
: 1 tsp
Oil
: 2 tsp
Coriander leaves, to garnish
: 1 tbsp
Handful of roasted/fried cashewnuts
: for garnish (optional)
Method
- Heat the 2 tsp oil in a pan and add the bay leaf, garlic, grated ginger, slit chillies, sliced red chilli and cumin seeds.
- Fry for 30 seconds or so, stirring continuously.
- Add the garam masala and onions and stir-fry till they start turning soft, then add the vegetables and stir again.
- Drain the rice and add that to the pan as well and fry for 2-3 minutes.
- Add 2-1/4 cups water and salt to taste. Pour it all into a microwaveable bowl and cook it for 15 minutes or so on high without a cover. (Start with 10 minutes and see if the vegetables and rice are cooked - the cooking time depends on the wattage of the oven.)
- Cover the bowl and let the pulao rest for 5 minutes. Just before serving, fluff the rice up gently with a fork and sprinkle the chopped coriander over. Also top with the fried cashewnuts, if using.
- Serve hot with chilled tomato-yogurt raita.