Sohra Pulao

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Recipe

Ingredients

1 cup	basmati rice
2 tablespoons	mustard oil
1 medium	onion, thinly sliced
1 teaspoon	ginger-garlic paste
1 medium	tomato, chopped
1 cup	mixed vegetables (carrot, peas, beans)
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 stick	cinnamon
2 pieces	green cardamom
2 pieces	cloves
1 cup	water
—	salt to taste
—	fresh coriander leaves for garnish

Instructions

1. 1 Wash and soak the basmati rice for 20 minutes.
2. 2 Heat mustard oil in a pan and add cinnamon, cardamom, and cloves.
3. 3 Add sliced onions and sauté until golden brown.
4. 4 Stir in the ginger-garlic paste and cook for a minute.
5. 5 Add chopped tomatoes and cook until they soften.
6. 6 Mix in the mixed vegetables, turmeric powder, coriander powder, and cumin powder.
7. 7 Drain the soaked rice and add it to the pan, stirring gently to mix with the spices.
8. 8 Pour in the water and add salt to taste.
9. 9 Bring the mixture to a boil, then reduce the heat to low and cover the pan.
10. 10 Cook until the rice is done and the water is absorbed, about 15-20 minutes.
11. 11 Fluff the pulao with a fork and garnish with fresh coriander leaves before serving.