Vegetable Pulao

Ingredients

• 2 cups Basmati Rice, washed and soaked for 20 minutes
• 3.5 cups Water (for cooking rice)
• 2 tbsp Ghee or Oil
• 1 tsp Cumin Seeds
• 2-3 Green Cardamoms
• 2 Cloves
• 1 inch Cinnamon Stick
• 1 Bay Leaf
• 1 medium Onion, thinly sliced
• 1 tsp Ginger-Garlic Paste
• 1/2 cup Green Peas (fresh or frozen)
• 1/2 cup Carrots, diced
• 1/2 cup Potatoes, diced
• 1/4 cup Green Beans, chopped
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (optional, adjust to taste)
• 1/2 tsp Garam Masala
• Salt to taste
• Fresh Coriander Leaves, chopped (for garnish)

Instructions

1. 1

   Prepare Rice and Vegetables: Wash Basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside. Chop all your desired vegetables (carrots, potatoes, beans, peas) and keep them ready.

2. 2

   Sauté Aromatics and Whole Spices: Heat ghee or oil in a large heavy-bottomed pot or pressure cooker on medium heat. Add cumin seeds, green cardamoms, cloves, cinnamon stick, and bay leaf. Let them splutter and release their aroma for about 30 seconds.

3. 3

   Cook Onions and Ginger-Garlic: Add thinly sliced onions and sauté until they turn light golden brown. Then add ginger-garlic paste and cook for another minute until the raw smell disappears.

4. 4

   Add Vegetables and Spices: Add all the chopped vegetables (peas, carrots, potatoes, beans) to the pot. Sauté for 3-5 minutes on medium-high heat. Add turmeric powder, red chilli powder (if using), garam masala, and salt to taste. Mix well and cook for 2 minutes.

5. 5

   Add Rice and Water: Gently add the drained Basmati rice to the pot. Stir carefully to avoid breaking the grains. Pour in 3.5 cups of water. Bring it to a rolling boil, then reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes or until all the water is absorbed and the rice is cooked perfectly.

6. 6

   Rest and Serve: Once cooked, turn off the heat and let the pulao rest, covered, for another 5-10 minutes. This allows the steam to distribute evenly and the grains to separate. Gently fluff the pulao with a fork. Garnish with fresh chopped coriander leaves. Serve hot with raita, pickle, or your favorite curry.