Pulao + Tang

Ingredients

• Basmati Rice - 6 Kg
• Cauliflower - 3 Kg
• Beans - 2 Kg
• Batata - 3 Kg
• Carrot - 3 Kg
• Vatana - 2 Kg
• Onion - 2 Kg
• Kabuli Chana - 3 Kg
• Dhania Powder - 200 gms
• Jeera powder - 100 gms
• Butter - 1 Kg
• Ghee - 0.5 Kg
• Kaju - 500 gms
• Paneer - 2.5 Kg
• Kasuri methi - 100 gms
• Kothmbir - 1 big
• Haldi, oil, salt, chilli powder

Preparation

• Soak Kabuli chana in water for 12 hours
• Cook Kabuli chana and batata, add salt
• Saute paneer in butter and keep aside
• Saute onions in oil. Add haldi and mix 
• Add carrots and after some time add beans, then cauliflower. Add jeera power, dhaniya powder, chilli powder, salt and saute
• Add butter and mix
• Add vatana and saute
• Add kabuli chana, batata and mix
• Soak rice in water for 1 hour
• Drain water and heat in vessel. Saute rice in 0.5 kg butter. Then add water in 1:1 ratio and cook
• In another vessel, start layering. At the base, add a layer of rice, add ghee, kasuri methi and kothmbir. Above it add a layer of above vegetables mix. Then another layer of rice, ghee, kasuri methi and kothmbir. Above it another layer of vegetables. Keep layering till all rice and vegetables are filled. Cover vessel and heat on low flame. Switch off after 10-15 mins