Pulao

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Recipe

Ingredients

1 cup	basmati rice
2 tablespoons	ghee or oil
1 teaspoon	cumin seeds
1 inch	cinnamon stick
2	green cardamom pods
3	cloves
1 cup	mixed vegetables (carrots, peas, beans)
1	medium onion, thinly sliced
1	green chili, slit
1 teaspoon	ginger-garlic paste
1/4 teaspoon	turmeric powder
1/2 teaspoon	garam masala
2 cups	water
to taste	salt
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the rice for 20 minutes, then drain.
2. 2 Heat ghee or oil in a pan over medium heat.
3. 3 Add cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté until aromatic.
4. 4 Add the sliced onions and green chili, sauté until onions are golden brown.
5. 5 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
6. 6 Add the mixed vegetables and sauté for 2-3 minutes.
7. 7 Add turmeric powder, garam masala, and salt. Mix well.
8. 8 Add the soaked and drained rice, stirring gently to coat the rice with the spices.
9. 9 Pour in the water and bring to a boil.
10. 10 Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and water is absorbed.
11. 11 Turn off the heat and let it sit covered for 5 minutes.
12. 12 Fluff the rice gently with a fork and garnish with chopped coriander leaves before serving.