Vegetable Pulao

Ingredients

• •1 cup basmati rice
• •2 cups water
• •1 medium onion, thinly sliced
• •1 cup mixed vegetables (carrots, peas, beans)
• •2 tablespoons vegetable oil
• •1 teaspoon cumin seeds
• •1 bay leaf
• •2-3 green cardamom pods
• •1-2 cloves
• •1 stick cinnamon
• •1 teaspoon ginger-garlic paste
• •1 teaspoon turmeric powder
• •1 teaspoon garam masala
• •Salt to taste
• •Fresh coriander leaves for garnish

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2. 2

   Heat vegetable oil in a large pot over medium heat. Add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.

3. 3

   Add sliced onions to the pot and sauté until they are golden brown.

4. 4

   Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

5. 5

   Add the mixed vegetables and sauté for 3-4 minutes until they are slightly tender.

6. 6

   Add the soaked and drained rice to the pot. Gently mix to coat the rice with the spices and vegetables.

7. 7

   Pour in 2 cups of water, add turmeric powder, garam masala, and salt. Stir well and bring to a boil.

8. 8

   Once it boils, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes until the rice is cooked and water is absorbed. Fluff with a fork before serving.