Step-by-Step Instructions

1. 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.

2. 2.Prepare Vegetables

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.