Recipe for Pulao:
Wash rice in plenty of water. Soak it in hot water for 30 minutes.
In a large wok, heat oil. Put in all the aromatics except ginger-garlic. Once cumin seeds start popping, add the ginger and garlic. Saute for a few seconds.
Add all the chopped vegetables, dried fruits, chilli powder, curry powder, garam masala, turmeric powder, salt. Saute for 4-5 minutes on a medium flame until all the ingredients come together nicely and the vegetables are half cooked.
Add the drained rice to this. Saute for 2 minutes. Add one cup water to the wok, cover with a lid which has a steam outlet, or leave some space between wok and lid. Keep the flame on SIM, and do not keep stirring the rice. After 7-8 minutes, check if rice is cooked. If not sprinkle some more water and cook till rice is done.
Check for salt and serve piping hot with yogurt based curry.
Pulao served with Kadi
Recipe for Curry(Also called Kadi):
Put all the above ingredients in a saucepan. Whisk the mixture well, so that the flour doesn't stay in lumps.
Keep the pan on a medium flame, and keep stirring the curry continuously or else the yogurt will separate out.
Let the curry come to a boil, take it off the flame.
In a small kadai / ladle, heat a tsp of oil. Add some curry leaves, 1/2 tsp mustard seeds, 3-4 cloves and 1/2 tsp cumin seeds.
As they splutter, put the tempered oil into the curry. Stir well and garnish with coriander. Keep a lid on the pan until you serve it.