Vegetable Pulao

Ingredients

• Basmati rice (1.5 cups)
• Water (2 cups)
• Ghee (3 tablespoons)
• Cumin seeds (1 teaspoon)
• Cinnamon stick (1 small piece)
• Cardamom pods (3)
• Cloves (4)
• Bay leaf (1)
• Turmeric powder (1/2 teaspoon)
• Salt (to taste)
• Onion (1 large, thinly sliced)
• Garlic (2 cloves, minced)
• Ginger (1-inch piece, grated)
• Green chili (1, slit)
• Mixed vegetables (carrots, peas, beans, corn) (1.5 cups, chopped)
• Fresh coriander leaves (for garnish)
• Cashews (1/4 cup)
• Raisins (1/4 cup)

Instructions

1. Begin by washing the basmati rice under running water until the water runs clear. This step removes excess starch for fluffy rice. Soak the rice in water for 30 minutes, then drain.
2. In a large pot or heavy-bottomed pan, heat the ghee over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for about a minute until fragrant.
3. Add the sliced onions to the pot and cook them until they turn golden brown, stirring occasionally to ensure even cooking.
4. Stir in the grated ginger, minced garlic, and slit green chili. Sauté for an additional minute to release the flavors.
5. Add the mixed vegetables to the pot and cook for 2-3 minutes until they are slightly tender. Stir frequently to prevent sticking.
6. Carefully add the soaked and drained basmati rice to the pot. Gently stir to combine the rice with the sautéed vegetables.
7. Sprinkle in the turmeric powder and salt, mixing well to ensure the spices are evenly distributed.
8. 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 the water has been absorbed.
9. While the rice is cooking, heat a tablespoon of ghee in a small pan. Add the cashews and raisins, sautéing them until the cashews turn golden brown and the raisins plump up.
10. Once the rice is cooked, remove the pot from heat and allow it to sit covered for 5 minutes. This resting period helps to enhance the flavors.
11. Fluff the rice gently with a fork, being careful not to break the grains. Garnish with the sautéed cashews, raisins, and freshly chopped coriander leaves.
12. Serve hot and enjoy this delightful Vegetable Pulao with yogurt, raita, or your favorite curry!