Step-by-Step Instructions

1. 1.Prepare the Rice

   Take 1 cup of basmati rice in a bowl. Add sufficient water and wash the rice nicely. Discard the water and keep the washed rice aside.

2. 2.Heat Oil and Add Whole Spices

   Heat 2 tablespoons of oil in a kadai (wok). Add 2 bay leaves and 2 dry red chilies. Fry the chilies until they turn brown in color. Then, add whole garam masala (cinnamon stick, green cardamom) and 1 teaspoon of cumin seeds.

3. 3.Sauté Ginger Garlic and Onions

   Add 1 tablespoon of ginger garlic paste and fry it until the raw smell is gone. Next, add 2 thinly sliced onions and 2 chopped green chilies. Add salt as per taste and fry the onions for 2 to 3 minutes more until they change color.

4. 4.Add Vegetables and Turmeric

   Add the prepared vegetables: 1/4 cup cauliflower florets, 100 grams beans cut into sticks, 1/4 cup fresh green peas, 2 potatoes cut into cubes, and 1 carrot cut into cubes. Add 1/4 teaspoon of turmeric powder. Fry the vegetables on low heat, then cover and cook for a few minutes.

5. 5.Add Tomatoes and Powdered Spices

   Add 1 chopped tomato, 1 teaspoon of red chili powder, 2 teaspoons of coriander powder, and 2 teaspoons of kitchen king masala. Fry the vegetables with the spices for a few minutes, then cover and cook for 2 minutes.

6. 6.Combine Rice and Water

   Add the washed basmati rice to the kadai. Fry the rice with the vegetables for a few minutes. Then, add 1.5 cups of water (using the same cup that measured the rice). Give it a gentle mix.

7. 7.Cook the Pulao

   Cover the kadai and cook for 10-15 minutes until the rice is cooked and the water is absorbed.

8. 8.Finish and Rest

   Once cooked, add chopped coriander leaves and gently mix them into the pulao. Switch off the gas and keep the pulao covered for another 10 minutes to allow the flavors to settle.