Mixed Vegetable Pulao with Basmati Rice

Ingredients

• Basmati rice (1.5 cups, rinsed and soaked for 30 minutes)
• Mixed vegetables (2 cups (carrots, peas, green beans, corn, chopped))
• Onion (1 large, finely chopped)
• Garlic (3 cloves, minced)
• Ginger (1 inch, grated)
• Green chili (1, slit lengthwise (adjust to taste))
• Cumin seeds (1 teaspoon)
• Cinnamon stick (1 small piece)
• Cardamom pods (2, crushed)
• Cloves (3)
• Bay leaf (1)
• Turmeric powder (1/2 teaspoon)
• Garam masala (1 teaspoon)
• Salt (1 teaspoon (adjust to taste))
• Water (2 cups)
• Lemon juice (1 tablespoon)
• Fresh coriander leaves (1/4 cup, chopped (for garnish))
• Oil (2 tablespoons)

Instructions

1. Rinse the basmati rice under running water until the water runs clear. Soak the rice in a bowl of water for 30 minutes, then drain it well.
2. In a large pan or pot, heat 2 tablespoons of oil over medium heat. Add the cumin seeds, cinnamon stick, crushed cardamom pods, cloves, and bay leaf. Sauté for about a minute until fragrant.
3. Add the finely chopped onion, grated ginger, minced garlic, and slit green chili to the pot. Sauté until the onions turn golden brown, stirring occasionally.
4. Stir in the mixed vegetables and cook for 2-3 minutes until they soften slightly.
5. Gently fold in the soaked and drained basmati rice into the pot, ensuring it's well combined with the vegetables.
6. Sprinkle in the 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 the mixture 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 all the water is absorbed.
8. Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork to separate the grains.
9. Garnish with freshly chopped coriander leaves and drizzle with lemon juice before serving.