Veg Pulao

🔥 Prep

• Rinse the 300 g Basmati Rice under cold water until water runs clear, then soak in water for 20 minutes.
• Chop the 150 g Mixed Vegetables into small, uniform pieces (e.g., peas, carrots, beans, corn).
• Peel and finely chop the 1 pc Onion.
• Measure out 1 tsp Ginger Garlic Paste, 1 tsp Cumin Seeds, 2 pcs Cardamom, 2 tbsp Ghee, 1.25 tsp Salt, and 500 ml Water so they are ready.

🔥 Cook

• 1. Drain the soaked rice and set aside.
• 2. Heat the 2 tbsp Ghee in a heavy-bottomed pot over medium heat until melted.
• 3. Add the 1 tsp Cumin Seeds and 2 pcs Cardamom; sauté for 30 seconds until fragrant.
• 4. Add the chopped Onion and cook for 3-4 minutes until translucent until translucent.
• 5. Stir in the 1 tsp Ginger Garlic Paste and cook for 1 minute.
• 6. Add the chopped Mixed Vegetables and sauté for 2-3 minutes over medium heat.
• 7. Add the drained Basmati Rice and gently toss to coat with the ghee and spices for 1 minute.
• 8. Pour in the 500 ml Water and add the 1.25 tsp Salt; bring to a boil over high heat.
• 9. Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes without stirring.
• 10. After 15 minutes, turn off the heat and let the pulao rest, covered, for 5 minutes.
• 11. Fluff the rice gently with a fork before serving.

🔥 Serve

• Transfer the Veg Pulao to a serving platter and garnish with fresh chopped cilantro or mint leaves.
• Serve hot with a side of plain yogurt or raita.
• Accompany with lemon wedges and a simple salad of sliced cucumbers and onions.
• Pair with papadum or pickle for extra crunch.