Here’s a basic recipe for making Vegetable Pulao, a delicious and aromatic Indian rice dish

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 1 onion, thinly sliced
• 1 tomato, chopped
• 1 carrot, diced
• 1 potato, diced
• 1/2 cup green peas
• 2-3 green chilies, slit lengthwise
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 tablespoons oil or ghee (clarified butter)
• Whole spices (1 bay leaf, 4-5 peppercorns, 2-3 cloves, 1-inch cinnamon stick)
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala (optional)
• Fresh cilantro leaves for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes.
2. Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add the whole spices (bay leaf, peppercorns, cloves, cinnamon stick) and cumin seeds. Sauté for a minute until fragrant.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the minced garlic, ginger, and green chilies. Sauté for another couple of minutes until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the diced carrots, potatoes, and green peas. Stir well to combine.
7. Drain the soaked rice and add it to the pan. Mix gently with the vegetables.
8. Add water, salt, turmeric powder, and garam masala (if using). Stir gently.
9. If using a pressure cooker, close the lid and cook for 1 whistle on medium heat. If using a regular pot, cover with a lid and cook on low heat until the rice is cooked and water is absorbed, about 15-20 minutes.
10. Once done, remove from heat and let it sit for a few minutes. Fluff the pulao gently with a fork.
11. Garnish with fresh cilantro leaves before serving.

Your delicious Vegetable Pulao is ready to be served hot with raita (yogurt dip) or any curry of your choice. Enjoy!