Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 5.Add Vegetables

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

6. 6.Season and Add Water

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

7. 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.

8. 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.

9. 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.