Ingredients:

• 1 cup Basmati rice (washed and soaked for 20-30 minutes)
• 1 medium onion (thinly sliced)
• 1 medium tomato (chopped)
• 1 small carrot (chopped)
• 1 small potato (chopped)
• 1/4 cup peas (fresh or frozen)
• 1 small capsicum (chopped)
• 2-3 green chilies (slit)
• 1 tsp cumin seeds
• • 1 bay leaf
  • 2-3 cloves
  • 1 small cinnamon stick
  • 2-3 cardamom pods
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp red chili powder (optional)
  • 2 tbsp ghee or oil
  • 2 cups water
  • Salt to taste
  • Fresh coriander leaves (chopped for garnish)

  Instructions:

  1. Prepare Rice:
  2. • Wash the Basmati rice thoroughly and soak it in water for about 20-30 minutes. Drain and set aside.
  3. Heat Oil/Ghee:
     • Heat ghee or oil in a deep pan or pressure cooker. Add cumin seeds, bay leaf, cloves, cinnamon, and cardamom pods. Sauté for a few seconds until fragrant.
  4. Sauté Vegetables:
     • Add sliced onions and sauté until they turn golden brown.
     • Add chopped tomatoes and cook until soft.
     • Then, add all the vegetables (carrot, potato, peas, capsicum) and green chilies. Stir and cook for a couple of minutes.
  5. Spices:
     • Add turmeric powder, garam masala, red chili po
       1. Add Rice:
          • Add the soaked and drained rice to the vegetables and gently stir to coat the rice with the spices and vegetables.
       2. Add Water:
          • Pour in 2 cups of water. Check salt and adjust as needed. Bring it to a boil.
       3. Cook:
          • If cooking in a regular pan: cover and cook on low heat for about 15-20 minutes or until the rice is fully cooked.
          • If using a pressure cooker: cook for 1 whistle on medium heat, then let the pressure release naturally.
       4. Garnish:
          • Once done, fluff the pulao with a fork and garnish with chopped fresh coriander leaves.
       5. Serve:
          • Serve hot with raita, pickle, or any side dish of your choice.

       Enjoy your tasty Veg Pulao!

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