- Rice 2 cups
- Palau masala/ Garam masala
- 1 tsp Roasted Jeera Powder
- 1 onion sliced
- Garlic paste 1 tbsp
- Ginger paste 1/2 tbsp paste
- Butter 100 grams
- Curry leaves 6 -10 pieces
- Lewang 2 – 4 pieces
- Elachi 3 – 5 pieces
- Dhalchini 2 -4 pieces (1 cm each)
- 3 medium sized Potatoes
- 3 Carrots
- 3 Tomatoes
- 1 cup Fresh Green peas/garden peas (matar)
- 1/2 Cup fresh green long beans
- 4 cups water
For Garnishing: Coriander leaves rinsed and cut into small pieces.
- Peel the potatoes, rinse it and cut it into 1cm cubes.
- Peel the carrots, rinse it and cut it in small cubes.
- Rinse the tomatoes and cut it into very small pieces.
- Cut the long beans into small pieces.
- Pour the 2 cups of rice in a bowl, rinse it nicely, drain all water and keep it aside.
- Heat butter and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, elachi, lewang and dhalchini and stirr.
- After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
- Add the washed rice and stir.
- Add masala, chillies, remaining garlic paste and all the chopped vegetables and water stir this well.
- Let this cook till rice is tender and add jeera powder and mix well.
- Cut the remaining butter in small pieces and pour it over the palau and let it melt.
- Sprinkle the coriander leaves and serve with tamrin or tomato chutney.
Some People spell palau as pulau, palaoo, pulao, pulav etc.