Veg Pulao

Veg Pulao is a flavorful and aromatic rice dish that is popular in Indian cuisine. It is made by cooking rice with a variety of vegetables and spices, resulting in a fragrant and delicious one-pot meal. Here's a recipe to make Veg Pulao:

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 1 tablespoon oil or ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1 medium-sized onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit (optional)
• 1 cup mixed vegetables (such as carrots, peas, beans, corn), chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
2. Heat oil or ghee in a large pan or pressure cooker over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a few seconds until the spices release their aroma.
3. Add thinly sliced onions to the pan and sauté until they turn golden brown.
4. Add ginger-garlic paste and green chili (if using) to the pan. Sauté for a minute until the raw smell of the paste disappears.
5. Add the chopped mixed vegetables to the pan and cook for 2-3 minutes until they are slightly tender.
6. Drain the soaked rice and add it to the pan. Stir well to coat the rice with the spices and vegetables.
7. Add turmeric powder, garam masala, and salt to the pan. Mix well to combine all the ingredients.
8. Pour water into the pan and give it a gentle stir.
9. If using a pressure cooker, cover the cooker with its lid and cook on medium heat for 2 whistles. Then, reduce the heat to low and cook for another 3-4 minutes. Allow the pressure to release naturally before opening the cooker.
10. If using a regular pan, cover the pan with a tight-fitting lid and cook on low heat for about 15-20 minutes until the rice is cooked and the water is absorbed. Check occasionally to ensure that the rice does not stick to the bottom of the pan. If needed, you can sprinkle a little water over the rice while cooking.
11. Once the rice is cooked, remove the pan from heat and let it sit covered for 5 minutes.
12. Fluff the rice gently with a fork to separate the grains.
13. Garnish the Veg Pulao with fresh coriander leaves.

Serve the fragrant and flavorful Veg Pulao as a main course dish, accompanied by raita (yogurt sauce) or any curry of your choice. Enjoy the delicious blend of rice and vegetables in this comforting and satisfying meal.