Step-by-Step Instructions

1. 1.Prepare the vegetables and rice

   Chop the onion, potato, capsicum, beans, and tomato. Mince the garlic and julienne the ginger. Chop the green chilies. Soak 1 cup of basmati rice in water for at least 15 minutes.

2. 2.Sauté the aromatics and vegetables

   Heat 2-3 tablespoons of oil in a pressure cooker. Add 1 teaspoon of cumin seeds and let them splutter. Add the sliced onion and diced potato, and sauté until the onions turn translucent and potatoes are slightly tender. Then add the julienned ginger, minced garlic, and chopped green chilies, and sauté for another minute until fragrant.

3. 3.Add remaining vegetables and spices

   Add the sliced capsicum and chopped beans to the cooker and mix well. Then add 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of black pepper, and 1 teaspoon of garam masala. Sauté the vegetables and spices for 2-3 minutes until well combined. Finally, add the sliced tomato and salt to taste, mixing thoroughly.

4. 4.Add rice and water, then pressure cook

   Drain the soaked basmati rice and add it to the cooker with the sautéed vegetables. Gently mix everything together. Pour in 1.5 cups of water. Close the pressure cooker lid and cook for 1 whistle on medium heat.

5. 5.Serve the Veg Pulao

   Once the pressure is released naturally, open the cooker. Gently fluff the Veg Pulao with a fork and serve hot.