Awadhi Pulao

Cuisines

Best for

Recipe

Ingredients

1 cup	basmati rice
2 tablespoons	ghee
1 medium	onion, thinly sliced
1 teaspoon	cumin seeds
2 pieces	green cardamom
1 piece	bay leaf
4 pieces	cloves
1 inch	cinnamon stick
1 teaspoon	ginger-garlic paste
1 medium	tomato, chopped
1/2 cup	mixed vegetables (carrot, peas, beans)
1/2 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
2 cups	water
—	salt to taste
1 tablespoon	fresh coriander leaves, chopped
1 tablespoon	fried onions for garnish

Instructions

1. 1 Wash and soak the basmati rice in water for 20 minutes, then drain.
2. 2 Heat ghee in a heavy-bottomed pan over medium heat.
3. 3 Add cumin seeds, cardamoms, bay leaf, cloves, and cinnamon stick. Sauté until fragrant.
4. 4 Add sliced onions and sauté until golden brown.
5. 5 Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
6. 6 Add chopped tomatoes and cook until they soften.
7. 7 Mix in the mixed vegetables, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
8. 8 Add the soaked and drained rice to the pan. Stir gently to coat the rice with the spices.
9. 9 Pour in 2 cups of water and bring to a boil.
10. 10 Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
11. 11 Sprinkle garam masala and chopped coriander leaves over the cooked pulao.
12. 12 Gently fluff the rice with a fork and garnish with fried onions.
13. 13 Serve hot with raita or a side of your choice.