Crafting Vegetable Pulao
Rinse and soak rice to remove excess starch for fluffy grains. Heat oil/ghee in a pot; add whole spices and cumin until they sizzle. Sauté onions until golden, then add green chilies and ginger-garlic paste; cook until raw aroma fades. Add tomatoes, cook until soft, then mix in vegetables for 2 minutes. Stir in drained rice, coating it lightly; add water, salt, and optional lemon juice. Bring to boil, then simmer covered on low for 15-20 minutes until rice is tender and water absorbs.
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Serving Tips
Fluff rice gently before serving. Pair with raita or yogurt for a balanced meal. Garnish with fried cashews and fresh herbs.
Ingredients
• 1.5 cups basmati rice, soaked 20-30 minutes
• 1 cup mixed vegetables
(carrots, peas, beans, cauliflower, potatoes, chopped)
• 1 large onion, thinly sliced
• 1-2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• Whole spices: 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon, 2-3 cloves, 2 cardamom pods
• 2-3 tablespoons oil or ghee
• Salt to taste
• 2.5-3 cups water (adjust for pot or pressure cooker)
• Optional: handful mint/coriander leaves, cashews for garnish