Aromatic Vegetable Pulao

Ingredients

Basmati rice

1.5 cups

Water

3 cups

Ghee

3 tablespoons

Salt

1 teaspoon

Cumin seeds

1 teaspoon

Bay leaf

1

Cinnamon stick

1 inch

Cloves

4

Cardamom pods

4

Green chili

1, slit

Garlic

2 cloves, minced

Ginger

1 inch, grated

Onion

1 medium, sliced

Mixed vegetables (carrots, peas, beans, potatoes)

2 cups, chopped

Raisins

1/4 cup

Cashews

1/4 cup

Instructions

1. Begin by washing the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a pressure cooker or a heavy-bottomed pot, heat the ghee over medium heat.
3. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Fry for a few seconds until fragrant.
4. Introduce the sliced onions, grated ginger, minced garlic, and slit green chili. Sauté until the onions turn golden brown.
5. Stir in the mixed vegetables and cook for a few minutes until they are slightly tender.
6. Add the drained basmati rice to the pot. Fry gently for 2-3 minutes until the rice grains become slightly golden.
7. Pour in the water and add salt. Stir gently to combine all ingredients.
8. Seal the pressure cooker or cover the pot with a lid. Cook for 2 whistles (approximately 10 minutes) on medium heat.
9. Once cooked, turn off the heat and allow the pressure to release naturally before opening the lid.
10. In a separate small pan, heat a tablespoon of ghee. Fry the cashews and raisins until golden brown and aromatic. Set aside.
11. Fluff the cooked pulao with a fork, then garnish with the fried cashews and raisins before serving.
12. Serve hot with raita or any curry of your choice, like paneer butter masala or dal makhani.