Vegetable Pulao Recipe

Ingredients (serves 4)

• 1 cup basmati rice

• 2 cups water

• 2 tbsp oil or ghee

• 1 tsp cumin seeds

• 1 bay leaf

• 2–3 green cardamom

• 2 cloves

• 1 small cinnamon stick

• 1 medium onion, thinly sliced

• 1 tbsp ginger-garlic paste

• 1 cup mixed vegetables (carrot, beans, peas, capsicum), chopped

• 1–2 green chilies, slit (optional)

• ½ tsp turmeric powder

• ½ tsp red chili powder (optional)

• Salt to taste

• Fresh coriander leaves, chopped (for garnish)

• Optional: a few cashews and fried onions for garnish

Method

1. Rinse the rice in water 2–3 times and soak for 20–30 minutes. Drain.

2. Heat oil or ghee in a pan. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Sauté until fragrant.

3. Add sliced onions and sauté until golden brown.

4. Add ginger-garlic paste and green chilies. Sauté for 1–2 minutes.

5. Add chopped vegetables, turmeric, red chili powder, and salt. Mix well and cook for 2–3 minutes.

6. Add the drained rice and gently sauté for 2 minutes so the rice is coated with spices.

7. Pour in 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and cook for 15–20 minutes, or until rice is cooked and water is absorbed.

8. Turn off the heat and let it rest for 5 minutes. Fluff the rice gently with a fork.

9. Garnish with chopped coriander leaves, fried onions, and cashews (if using).

Serving Suggestion

Serve hot with raita, pickle, or curry.