Step-by-Step Instructions

1. 1.Wash and Soak Rice

   Take 1½ cups of basmati rice in a bowl. Add water and wash 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.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, 1 bay leaf, and a ½ inch cinnamon stick. Sauté until fragrant, about 30-60 seconds.

4. 4.Sauté Onions

   Add 1 sliced onion to the pan. Sauté until it turns translucent, about 1-2 minutes.

5. 5.Add Ginger-Garlic Paste

   Add 1½ tablespoons of ginger-garlic paste. Sauté for 1 minute.

6. 6.Add Green Chillies and Vegetables

   Add 2 green chillies (slit lengthwise). Sauté for 30 seconds. Then add the diced carrots, potatoes, and French beans. Sauté for 1-2 minutes.

7. 7.Add Cauliflower

   Add 8-10 cauliflower florets to the pan. Sauté for another 1-2 minutes.

8. 8.Season and Add Water

   Add salt to taste and mix well. Pour in 3 cups of water and bring the mixture to a boil.

9. 9.Add Rice and Peas

   Drain the soaked basmati rice and add it to the boiling water with vegetables. Add ¼ cup of 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 all the water is absorbed and the rice is fully cooked.

11. 11.Rest and Serve

    Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff the rice gently with a fork and serve hot, garnished with fresh coriander. Enjoy with raita.