Vegetable Pulao

Ingredients

• Basmati rice 300 g
• Ghee 3 tbsp
• Whole spices (cumin seeds, bay leaf, cinnamon stick, cloves, green cardamom) 1 tsp, 1, 1, 4, 3
• Onion, thinly sliced 1 large (150 g)
• Ginger-garlic paste 1 tbsp (15 g)
• Green chilies, slit 2
• Mixed vegetables (carrot, green beans, green peas, cauliflower), diced 350 g
• Water 600 ml
• Salt 1 1/2 tsp (9 g)
• Fresh mint or cilantro, chopped 10 g

Instructions

1. 1

   Rinse the rice until the water runs clear, soak it for 20 minutes in fresh water and drain.

2. 2

   Heat the ghee in a heavy pot over medium heat and fry the whole spices for 30 seconds until fragrant.

3. 3

   Add the onion and cook for 6 to 8 minutes until light golden, then add the ginger-garlic paste and green chilies and cook for 1 minute.

4. 4

   Add the vegetables and cook for 3 minutes, stirring.

5. 5

   Add the drained rice and stir gently for 1 minute, then pour in the water with the salt and the mint and bring to a boil.

6. 6

   Cover tightly and cook on the lowest heat for 12 to 15 minutes until the water is absorbed and the rice is tender.

7. 7

   Leave covered off the heat for 5 minutes, fluff with a fork and serve with raita.