Step-by-Step Instructions

1. 1.Prepare Green Paste

   Grind green chilies, mint leaves, coriander leaves, ginger, and garlic into a smooth paste. Set aside.

2. 2.Sauté Whole Spices

   In a large pot, heat 2 tablespoons of ghee. Add 2 bay leaves, 1 small cinnamon stick, 2-3 cardamom pods, 4-5 cloves, and 5-6 black peppercorns. Sauté for 30 seconds until fragrant.

3. 3.Sauté Vegetables

   Add 1 medium sliced onion to the pot and sauté until translucent, about 3-4 minutes. Then add 1 medium diced potato, 1 medium diced carrot, 1/2 diced capsicum, and 1/2 cup green peas. Sauté for 5-7 minutes until the vegetables are slightly tender.

4. 4.Add Green Paste

   Add the prepared green paste to the sautéed vegetables. Mix thoroughly and cook for 2-3 minutes until the raw smell of the paste disappears and the mixture turns slightly darker.

5. 5.Prepare Rice

   Wash 1 cup of basmati rice and soak it in water for 20-30 minutes. Drain the water completely. Add 2 drops of kewra essence to the drained rice and mix gently.

6. 6.Combine Rice and Vegetables

   Add the flavored basmati rice to the pot with the sautéed vegetables. Gently mix to combine all ingredients without breaking the rice grains.

7. 7.Add Powdered Spices

   Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili powder, and 1 teaspoon Kitchen King Masala to the rice and vegetable mixture. Mix well to ensure all spices are evenly distributed.

8. 8.Season with Salt

   Add salt to taste to the mixture and mix thoroughly.

9. 9.Cook the Pulao

   Add 2 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 15-20 minutes, or until the rice is cooked through and all the water is absorbed.

10. 10.Garnish and Serve

    Once cooked, remove the lid and let it rest for 5 minutes. Fluff the pulao gently with a fork. Garnish with fresh coriander leaves and grated cheese (optional). Serve hot.