Vegetable Pulao

Ingredients

• 2 cups Basmati rice
• 2 tablespoons Ghee or vegetable oil
• 1 teaspoon Cumin seeds
• 1 set Whole spices (Cinnamon, Cardamom, Cloves)
• 1 large Onion, thinly sliced
• 1 tablespoon Ginger-garlic paste
• 1.5 cups Mixed vegetables (Carrots, Peas, Beans, Potato)
• 2 pieces Green chilies, slit(optional)
• 3.5 cups Water
• 1.5 teaspoons Salt
• 0.25 cup Fresh cilantro, chopped
• 1 teaspoon Lemon juice(optional)

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Stir in the ginger-garlic paste and green chilies, cooking for one minute until the raw smell disappears.

5. 5

   Add the mixed vegetables and sauté for 2-3 minutes to slightly soften them.

6. 6

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

7. 7

   Pour in the water and add salt; bring to a boil, then reduce heat to low, cover tightly, and simmer for 12-15 minutes.

8. 8

   Turn off the heat and let it rest for 5 minutes before fluffing with a fork and garnishing with cilantro and lemon juice.