Authentic Vegetable Pulao with Basmati Rice

Ingredients

Lemon juice

1 tablespoon

Fresh cilantro

1/4 cup, finely chopped

Water

2 cups

Salt

1 teaspoon, or to taste

Garam masala

1 teaspoon

Turmeric powder

1/2 teaspoon

Bay leaf

1

Cardamom pods

4

Cloves

4

Cinnamon stick

1

Cumin seeds

1 teaspoon

Green chili

1, slit

Garlic

2 cloves, minced

Ginger

1 inch piece, grated

Onion

1 large, sliced

Mixed vegetables (carrots, peas, beans, etc.)

2 cups, chopped

Basmati rice

1 cup

Instructions

1. Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain thoroughly.
2. Heat 2 tablespoons of oil in a large pan over medium heat. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until the spices release their fragrant aroma.
3. Add the sliced onions and sauté until they turn a golden brown color.
4. Stir in the grated ginger, minced garlic, and the slit green chili. Sauté for another minute until the raw smell disappears.
5. Toss in the chopped mixed vegetables and stir-fry for 2-3 minutes until slightly tender.
6. Add the soaked and drained basmati rice to the pan. Gently stir to combine with the vegetables and spices without breaking the rice grains.
7. Sprinkle in the turmeric powder, garam masala, and salt. Mix well ensuring the rice and vegetables are well coated with the spices.
8. Pour in the water and stir. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes until the rice is cooked and all the water is absorbed.
9. Turn off the heat and let the pulao stand covered for 5 minutes. This step allows the flavors to meld together.
10. Fluff the rice gently with a fork. Sprinkle with chopped cilantro and drizzle with lemon juice just before serving.
11. Serve the Vegetable Pulao hot, accompanied by a side of cooling cucumber raita or tangy tomato chutney for a well-rounded meal.