Veg Pulao – Indian Style

Step 1: Wash and Soak Rice

Wash 1½ cups basmati rice 2-3 times with water until the water runs clear, then soak in water for 30 minutes.

Step 2: Prepare Vegetables

Peel and dice 1 carrot, 6-8 French beans, and 2 potatoes into small, uniform cubes. Set aside.

Step 3: Sauté Whole Spices

Heat 2-3 tbsps ghee in a pan. Add 1 tsp cumin seeds, 4-5 green cardamoms, 5-6 black peppercorns, 4-5 cloves, 2 black cardamoms, 1 bay leaf, and ½ inch cinnamon stick. Sauté until fragrant.

Step 4: Sauté Onions and Aromatics

Add 1 thinly sliced onion and sauté until it turns translucent (pinkish). Then add 1½ tbsps ginger-garlic paste and sauté for 1 minute until fragrant.

Step 5: Add Green Chillies and Vegetables

Add 2 slit green chillies and sauté for 30 seconds. Then add the diced carrot, potatoes, French beans, and 8-10 cauliflower florets. Mix well to combine with the spices.

Step 6: Season and Bring to Boil

Add salt to taste and mix thoroughly. Pour in 3 cups of water and bring the mixture to a rolling boil.

Step 7: Add Rice and Peas

Drain the soaked basmati rice and add it to the boiling vegetable mixture. Add ¼ cup frozen green peas. Stir gently to distribute the ingredients.

Step 8: Cook Pulao

Cover the pan with a lid and cook on low heat for 10-12 minutes, or until the rice is cooked through and all the water is absorbed.

Step 9: Rest and Serve

Remove the pan from heat and let it rest, covered, for 10 minutes. Gently fluff the rice with a spatula. Serve hot, garnished with fresh coriander.

• Wash basmati rice 2-3 times to remove excess starch, ensuring fluffy, non-sticky grains.

• Soak rice for 30 minutes for perfect grain separation after cooking.

• Dice vegetables into small, uniform pieces for even cooking and appealing presentation.