Ingredients:
- 1 cup basmati rice
- 2 cups mixed vegetables (such as peas, carrots, beans, bell peppers), chopped
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 cinnamon stick
- 2-3 cloves
- 2-3 cardamom pods
- 1 bay leaf
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons ghee (clarified butter) or oil
- Fresh coriander leaves for garnish
Instructions:
- Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
- Heat ghee or oil in a pressure cooker or a heavy-bottomed pot. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a few seconds until fragrant.
- Add the sliced onions and sauté until they turn golden brown.
- Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Add the mixed vegetables to the pot and sauté for 2-3 minutes.
- Now, add the soaked and drained basmati rice to the pot. Stir gently to combine with the vegetables.
- Add turmeric powder, red chili powder, garam masala, and salt to taste. Mix well to coat the rice and vegetables evenly with the spices.
- Pour in 2 cups of water and give everything a good stir.
- Cover the pressure cooker with its lid and cook the pulao over medium heat for 2 whistles. If using a pot, cover with a tight-fitting lid and cook for about 15-20 minutes until the rice is cooked through and the water is absorbed.
- Once done, let the pressure release naturally. Open the lid and fluff the pulao gently with a fork.
- Garnish with freshly chopped coriander leaves.
- Serve the delicious Vegetable Pulao hot with raita (yogurt dip) or any curry of your choice.
Enjoy the aromatic and flavorful Vegetable Pulao as a satisfying main dish or a hearty side!
