Step-by-Step Instructions

1. 1.Prepare Rice

   Wash 1 cup of Basmati rice thoroughly and soak it for 20 minutes to half an hour.

2. 2.Prepare Vegetables

   Cut 2-3 cauliflower florets into pieces. Peel and cut 1 medium potato into long wedges. Peel and cut 1 medium carrot into 1-1.5 inch long pieces or round buttons. Cut 50g paneer into small cubes. Peel and cut 1 medium onion into crescent-shaped pieces.

3. 3.Fry Vegetables and Paneer

   Heat 3 large spoons of ghee or oil in a wok over medium heat. Add all the chopped vegetables (except onion) and paneer cubes, and fry them one by one until golden brown. Remove them into a bowl and set aside.

4. 4.Temper Spices

   Reduce the heat to medium-low. In the same wok, add 1 small spoon cumin seeds, 6-8 cloves, 1 bay leaf, and 1 lightly crushed large cardamom. Sauté for half a minute.

5. 5.Sauté Onions

   Add the sliced onions to the wok. Increase the heat back to medium. Sprinkle a pinch of salt over the onions and mix. Sauté, stirring occasionally, for 5-6 minutes or until well browned.

6. 6.Add Rice

   Drain the soaked rice and add it to the wok. Sauté for 2 minutes, stirring continuously.

7. 7.Combine and Cook

   Add 2 cups of water to the wok (double the amount of rice). Add 1/4 cup corn kernels, 1/2 cup green peas, all the fried vegetables, and paneer cubes. Mix well. Add 1 small spoon of salt (or to taste) and 1/2 small spoon of garam masala. Add another 1/2 cup of water and mix. Bring to a boil.

8. 8.Simmer Pulav

   Cover the wok with a lid. Increase heat to medium until it boils, then reduce heat to medium-low. Let the pulav cook covered for 15-20 minutes.

9. 9.Check and Rest

   After 15-20 minutes, remove the lid and check if all the water has evaporated. If not, cover and cook for another 5 minutes, then check again and turn off the heat. Cover the wok again and let the pulav rest for 15-20 minutes.

10. 10.Serve

    After 20 minutes, remove the lid. Your fragrant and delicious Vegetable Pulav is ready. Serve it in a serving bowl as is, or with yogurt, chutney, and salad.