Vegetable Pulao

Ingredients

• 1 cup basmati rice
• 2 tablespoons ghee or oil
• 1 bay leaf
• 4-5 whole spices (1 cinnamon stick, 4 green cardamom pods, 4 cloves, 1 star anise)
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit (optional)
• 1.5 cups mixed vegetables (e.g., carrots, green beans, peas, cauliflower, potatoes)
• Salt to taste
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala (optional)
• 2 cups water or vegetable broth
• For Garnish:
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fried onions (birista - optional)
• 1 tablespoon lemon juice

Instructions

1. Rinse the rice until the water is clear, then soak it for 20 minutes before draining it completely.
2. Heat ghee or oil in a pot. Add the whole spices and cook for 30 seconds. Then add the sliced onions and cook until they're golden. Stir in ginger-garlic paste and green chili for one more minute.
3. Add the mixed vegetables to the pot and cook for 2-3 minutes. Add the drained rice, turmeric, garam masala, and salt. Gently stir it all together for 2 minutes to toast the rice.
4. Pour in two cups of water or broth. If using a pressure cooker, cook on medium heat for two whistles. If using a regular pot, bring it to a boil, then cover and simmer on low for 15-20 minutes until the water is absorbed.
5. Turn off the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork, garnish with cilantro and fried onions, and serve hot.