Veg Pulao - Restaurant Style

Step 1: Prepare Rice

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

Step 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.

Step 4: Sauté Onions

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

Step 5: Add Ginger-Garlic Paste

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

Step 6: Add Vegetables

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

Step 7: Add Cauliflower and Seasoning

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

Step 8: Add Water and Boil

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

Step 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.

Step 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.

Step 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.

• Wash basmati rice 2-3 times until the water runs clear to remove excess starch, which helps in achieving fluffy, non-sticky grains.

• Soaking rice for 30 minutes before cooking helps the grains cook evenly and become perfectly separated.

• When preparing Khandvi, ensure the batter is silky smooth by passing it through a strainer if lumps are present.

• To retain the bright green color of spinach for Palak Chole, blanch it in boiling water for 30 seconds and then immediately transfer it to chilled water.

• For Paneer Bhurji, use malai paneer and grate it to ensure a soft, rich texture and better blending of flavors with the spices.