Mixed Vegetable Pulao with Basmati Rice

Ingredients

• Lemon juice (1 tablespoon)
• Fresh coriander leaves (2 tablespoons, chopped)
• Water (2 cups)
• Salt (to taste)
• Garam masala (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Bay leaf (1)
• Cloves (2)
• Cardamom pods (2)
• Cinnamon stick (1-inch piece)
• Cumin seeds (1 teaspoon)
• Green chili (1, slit)
• Garlic (3 cloves, minced)
• Ginger (1-inch piece, grated)
• Onion (1, finely chopped)
• Mixed vegetables (carrots, peas, beans, corn) (1 cup, chopped)
• Basmati rice (1 cup)

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat oil in a large pan or pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
3. Add the chopped onion, grated ginger, minced garlic, and slit green chili. Sauté until the onions turn golden brown.
4. Add the mixed vegetables and cook for 2-3 minutes until slightly tender.
5. Add the soaked and drained basmati rice to the pot. Stir well to combine with the vegetables.
6. Add turmeric powder, garam masala, and salt. Mix well to coat the rice and vegetables with the spices.
7. Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
8. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork.
9. Garnish with freshly chopped coriander leaves and drizzle with lemon juice.
10. Serve hot and enjoy the flavorful mixed vegetable pulao!