Rice Vegetable Pulao

Preparation

Rinse 1½ cups basmati rice a few times until the water runs clear. Then soak it and set aside for at least 15 to 20 mins. Meanwhile prepare the veggies. If you want you can also make a fine paste of ginger, garlic, green chilies and mint leaves.

How to make veg pulao

1. Add 2 tablespoons oil or ghee to a cooker or pot. Add whole spices –

• 1 bay leaf
• 2 inch cinnamon
• 4 cloves
• 4 green cardamom
• ½ to ¾ teaspoon shahi jeera or jeera
• 1 star anise (optional, but recommended)
• 1 pinch nutmeg (optional)
• little dagad phool (stone flower) (optional)
• 1 small strand mace (optional)

2. When the spices begin to sizzle, add one thinly sliced onions. And then 1 to 2 slit green chilies. Saute them well.

3. When the onions turn golden, add 1½ teaspoon ginger garlic paste.

4. Saute well until the raw smell of ginger garlic disappears. Do not burn.

5. Add mixed veggies and chopped mint/ pudina. I use peas, beans and carrots most of the times. You can also use potatoes and a handful of split cashews or softened soya chunks if you like.

6. Next saute everything well until the mint smells good. Usually it takes about 2 to 3 minutes.

7. Pour 2½ cups water if making in cooker and then add ½ teaspoon salt as well.

If cooking in a pot, pour 3 cups water.