Pulao Rice

Ingredients:

• 1 cup basmati rice (rinsed and soaked for 20-30 minutes)
• 2 tablespoons vegetable oil or ghee
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom pods
• 1 small cinnamon stick
• 1 teaspoon cumin seeds
• 1 medium onion (thinly sliced)
• 1 tablespoon ginger-garlic paste
• 1 cup mixed vegetables (carrots, peas, green beans, and potatoes)
• 2 cups water or vegetable broth
• Salt to taste
• Fresh coriander leaves for garnish

Optional:

• A pinch of turmeric powder (for color)
• 1 green chili (slit, for heat)

Instructions:

1. Prepare the Rice:

1. Rinse and soak the rice: Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20-30 minutes. Drain the rice before cooking.

2. Heat Spices:

1. Heat oil or ghee: In a large pan or pot, heat the oil or ghee over medium heat.
2. Add whole spices: Add the bay leaf, cloves, cardamom, cinnamon, and cumin seeds. Sauté for 30 seconds to a minute until they become fragrant.

3. Sauté the Onions and Vegetables:

1. Cook the onions: Add the sliced onions and sauté until they turn golden brown.
2. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
3. Add the vegetables: Add the mixed vegetables (carrots, peas, beans, and potatoes). Cook for 4-5 minutes, stirring occasionally.

4. Add the Rice and Water:

1. Add rice: Gently stir in the soaked and drained rice, being careful not to break the grains.
2. Add water or broth: Pour in 2 cups of water or vegetable broth. Add salt to taste.
3. Optional: Add a pinch of turmeric powder for color and the green chili for some heat.

5. Cook the Pulao:

1. Bring to a boil: Bring the mixture to a boil, then reduce the heat to low.
2. Simmer and cover: Cover the pot and let the rice simmer for about 15 minutes, or until the rice is cooked and all the water is absorbed.

6. Fluff and Serve:

1. Rest the rice: Turn off the heat and let the pulao sit, covered, for another 5 minutes.
2. Fluff with a fork: Fluff the rice gently with a fork.
3. Garnish: Garnish with fresh coriander leaves and serve hot.

Serving Suggestions:

• Serve pulao with raita (yogurt dip), papad, or a side of pickle for a complete meal.

Enjoy your fragrant and delicious

Pulao Rice!