Pulao

Ingredients

• Fresh coriander leaves (2 tablespoons, chopped)
• Raisins (2 tablespoons)
• Cashews (2 tablespoons)
• Ghee (2 tablespoons)
• Water (2 cups)
• Salt (to taste)
• Turmeric powder (1/2 teaspoon)
• Bay leaf (1)
• Cloves (2)
• Cardamom pods (2)
• Cinnamon stick (1)
• Cumin seeds (1 teaspoon)
• Green chili (1, slit)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Onion (1, thinly sliced)
• 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 ghee in a large 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 sliced onions and cook until they turn golden brown.
4. Add the grated ginger, minced garlic, and slit green chili. Sauté for a minute.
5. Add the mixed vegetables and cook for 2-3 minutes until slightly tender.
6. Add the soaked and drained basmati rice to the pot. Stir well to combine with the vegetables.
7. Add turmeric powder and salt. Mix well.
8. 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.
9. In a separate small pan, heat a tablespoon of ghee. Add cashews and raisins. Sauté until the cashews turn golden brown and the raisins plump up.
10. Once the rice is cooked, remove the pot from heat and let it sit covered for 5 minutes.
11. Fluff the rice gently with a fork. Garnish with the sautéed cashews, raisins, and chopped coriander leaves.
12. Serve hot and enjoy!