Veg Pulao Recipe

Ingredients

• Basmati rice – 1.5 cups (soaked for 20–30 mins)
• Water – 2.5 to 3 cups (adjust based on rice quality)
• Mixed vegetables – 1 to 1.5 cups (carrots, peas, beans, cauliflower, etc.)
• Onion – 1 large, thinly sliced
• Tomato – 1 medium, chopped
• Ginger – 1 inch, crushed
• Garlic – 4–5 cloves, crushed
• Green chili – 1–2, crushed
• Coriander leaves – 2–3 tbsp, chopped
• Mint leaves – 2 tbsp, chopped (optional)
• Ghee or oil – 3 tbsp
• Salt – to taste
• Lemon juice – ¼ tsp (optional)

Whole Spices

• Cumin seeds – 1 tsp
• Cloves – 4
• Green cardamoms – 3–4
• Cinnamon – 1 inch
• Bay leaf – 1
• Optional: black peppercorns, black cardamom, star anise, mace

Preparation

1. Rinse and soak rice for 20–30 minutes. Drain and set aside.
2. Chop vegetables into small cubes. Slice onion and crush ginger, garlic, and green chili into a paste.

Cooking Steps

1. Heat ghee/oil in a deep pan. Add whole spices and fry till aromatic.
2. Add sliced onions and sauté until golden.
3. Add ginger-garlic-chili paste and sauté till raw smell disappears.
4. Add chopped tomatoes and cook for 2–3 minutes.
5. Add chopped vegetables, coriander, and mint. Sauté for 2–3 minutes.
6. Add soaked rice and gently mix. Sauté for 1–2 minutes.
7. Pour water, add lemon juice and salt. Mix well.
8. Cover and cook on low-medium heat until rice is done and water is absorbed.
9. Let it rest for 5 minutes. Fluff gently.

Source: - vegrecipesofindia.com