Step-by-Step Instructions

1. 1.Prepare Rice

   Wash 1½ cups basmati rice 2-3 times until the water runs clear. 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 into small pieces. Peel and dice 2 potatoes into small cubes.

3. 3.Temper 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, about 30 seconds.

4. 4.Sauté Onions

   Add 1 thinly sliced onion to the pan and sauté until translucent and light pink, about 2-3 minutes.

5. 5.Add Ginger-Garlic Paste

   Add 1½ tbsps ginger-garlic paste and sauté for 1 minute until aromatic.

6. 6.Add Vegetables

   Add the diced carrots, diced potatoes, and chopped French beans to the pan. Stir well and sauté for a few minutes.

7. 7.Add Cauliflower and Seasoning

   Add 8-10 cauliflower florets and salt to taste. Mix all the vegetables thoroughly.

8. 8.Add Water and Boil

   Pour in 3 cups of water. Bring the mixture to a rolling boil.

9. 9.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 combine.

10. 10.Cook Pulao

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

11. 11.Rest and Serve

    Remove the pan from heat and let the pulao rest, covered, for 10 minutes. Fluff the pulao gently with a spatula. Serve hot, garnished with fresh coriander.