Classic Vegetable Pulao

Ingredients

• 1.5 cups Basmati rice
• 1.5 cups Mixed vegetables (carrots, peas, beans)
• 1 large Onion, thinly sliced
• 2 tablespoons Ghee or vegetable oil
• 1 tablespoon Ginger-garlic paste
• 1 assorted set Whole spices (cinnamon, cardamom, cloves, bay leaf)
• 1 teaspoon Cumin seeds
• 2.75 cups Water
• 1.5 teaspoons Salt
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Wash the Basmati rice under cold water until the water runs clear, then soak for 20 minutes.

2. 2

   Heat ghee in a heavy-bottomed pot or pressure cooker and add cumin seeds and whole spices until fragrant.

3. 3

   Add sliced onions and sauté until they turn translucent and slightly golden.

4. 4

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

5. 5

   Add the mixed vegetables and sauté for 2-3 minutes on medium heat.

6. 6

   Drain the soaked rice and add it to the pot, stirring gently for a minute to coat the grains with ghee.

7. 7

   Add water and salt, bring to a boil, then reduce heat to low and cover with a tight lid.

8. 8

   Simmer for 12-15 minutes until the water is absorbed, then let it rest for 5 minutes before fluffing with a fork.