Veg Pulao – Indian Style

Step 1: Wash and Soak Rice

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

Step 2: Prepare Vegetables

Peel and dice 1 carrot into small cubes. Trim and chop 6-8 French beans. Peel and dice 2 potatoes into small cubes. Prepare 8-10 cauliflower florets.

Step 3: Sauté Spices

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

Step 4: Sauté Onions and Aromatics

Add 1 sliced onion and sauté until translucent. Then, add 1½ tablespoons of ginger-garlic paste and sauté for 1 minute. Add 2 green chillies and sauté for 30 seconds.

Step 5: Add Vegetables

Add the chopped carrots, potatoes, French beans, and cauliflower florets to the pan. Sauté for a few minutes.

Step 6: Season and Add Water

Add salt to taste and 3 cups of water to the vegetables. Bring the mixture to a boil.

Step 7: Add Rice and Peas

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

Step 8: Cook Pulao

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

Step 9: Rest and Serve

Set aside the cooked pulao for 10 minutes with the lid on. Fluff gently with a fork. Serve hot, garnished with fresh coriander, and enjoy with raita.

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

• Soaking rice for 30 minutes helps in achieving perfectly separated and cooked grains.