Ingredients

For Pulao:

• Basmati rice – 1 cup (soaked for 30 minutes)
• Ghee or oil – 2 tbsp
• Onion – 1 large, thinly sliced
• Mixed vegetables – 1 cup (peas, carrots, green beans, and potatoes)
• Ginger-garlic paste – 1 tsp
• Green chili – 1 (slit)
• Whole spices:
  • Bay leaf – 1
  • Cloves – 3
  • Green cardamom – 2
  • Cinnamon stick – 1-inch piece
  • Cumin seeds – 1 tsp
• Water – 1¾ cups
• Salt – to taste
• Fresh coriander or mint leaves – for garnish

Optional:

• Cashews – 8-10, for a crunchy topping

Instructions

1. Preparing the Ingredients

• Soak the basmati rice for 30 minutes, then drain and set aside.
• Chop all the vegetables into small, uniform pieces to ensure even cooking.

2. Sautéing the Spices and Vegetables

1. Heat ghee or oil in a deep, heavy-bottomed pan over medium heat.
2. Add cumin seeds and let them sizzle. Add bay leaf, cloves, cardamom, and cinnamon, stirring until fragrant.
3. Add the sliced onion and sauté until it turns golden brown.
4. Stir in the ginger-garlic paste and green chili. Cook for a minute until the raw smell disappears.

3. Cooking the Vegetables

1. Add the chopped mixed vegetables to the pan, stirring well to coat with the spices.
2. Sauté for 3-4 minutes, allowing the vegetables to absorb the flavors.

4. Adding Rice and Water

1. Gently add the soaked and drained basmati rice to the pan, mixing carefully to avoid breaking the grains.
2. Pour in 1¾ cups of water and add salt to taste.
3. Give everything a gentle stir and bring the mixture to a simmer.

5. Cooking the Pulao

1. Cover the pan with a lid, reduce the heat to low, and let the pulao cook for 12-15 minutes, or until the rice is fluffy and the water is fully absorbed.
2. Turn off the heat and let the pulao sit covered for 5 minutes to allow the flavors to settle.

6. Garnishing and Serving

• Fluff the rice gently with a fork.
• Garnish with fresh coriander or mint leaves and toasted cashews for added crunch.
• Serve hot with raita, pickle, or papad for a complete meal.