Classic Indian Vegetable Pulao

Ingredients

• 2 cups Basmati rice
• 1.5 cups Mixed vegetables (carrots, peas, beans)
• 2 tablespoons Ghee or vegetable oil
• 1 large Onion, thinly sliced
• 1 tablespoon Ginger-garlic paste
• 1 set Whole spices (cinnamon stick, 3 cloves, 2 cardamom pods)
• 1 teaspoon Cumin seeds
• 3.5 cups Water
• 1.5 teaspoons Salt
• 2 pieces Green chilies, slit(optional)

Instructions

1. 1

   Wash the basmati rice under cold water until the water runs clear, then soak for 20 minutes and drain.

2. 2

   Heat ghee in a heavy-bottomed pot and add the cumin seeds and whole spices until they become fragrant.

3. 3

   Add the sliced onions and sauté until they turn translucent and slightly golden brown.

4. 4

   Stir in the ginger-garlic paste and green chilies, cooking for one minute until the raw smell disappears.

5. 5

   Add the mixed vegetables and sauté for 2-3 minutes to coat them in the aromatic oil.

6. 6

   Add the soaked rice to the pot and gently stir for a minute to toast the grains without breaking them.

7. 7

   Pour in the water and salt, bring to a boil, then reduce heat to low and cover with a tight-fitting lid.

8. 8

   Simmer for 12-15 minutes until the water is absorbed, then turn off the heat and let it rest for 5 minutes before fluffing with a fork.