Vegetable Khitchdi Pulao

Ingredients	For 4	For 100
Pulao rice	500gms	11kg
Split green gram	115gms	2.8kg
Turmeric	½ tsp	15gms
Onions	55gms	1.35kg
Cucumber	55gms	1.35kg
Lettuces	10gms	4 bunches
Brinjals	115gms	2.8kg
Ladies – fingers	50gms	1.25kg
Potatoes	115gms	2.8kg
Green chillies	5gms	115gms
Ginger	a small piece	55gms
Garlic	a few flakes	30gms
Red chillies	1	10gms
Coriander leaves	½ bunches  (45gms)	5 bunches (450gms)
Cinnamon, cardamom	2gms	15gms
Coconut	½	10 – 12
Saffron	a  pinch	10gms
Lime	1	10 – 12
Fat	100gms	2.5kg
Salt	to taste	80 – 100gms

Parboil rice. Boil gram with turmeric. Prepare vegetables. Grind together ginger, garlic, red chillies, half the green chillies and coriander leaves. Slit remaining green chillies. Crush cardamom and cinnamon. Slice onion. Heat the fat, fry onion. When brown and crisp, remove. Fry ground masala and green chillies. Add vegetables, crushed cinnamon, cardamom and salt. Cook covered on a slow fire without adding water till three – fourth cooked. Extract coconut milk. Soak saffron in lime juice. In a large pan put in rice, gram and vegetables in layers. Add more salt if necessary. Sprinkle over with coconut milk and soaked saffron. Finish off in the oven or as for pulao, till rice is cooked.