Vegetable pulao

Ingredients

• 1½ cups basmati rice, soaked 20 minutes
• 2 cups mixed vegetables (carrot, beans, peas, cauliflower)
• 3 tbsp oil (or ghee, if not vegan)
• 1 onion, thinly sliced
• 1 tsp cumin seeds
• 1 bay leaf, 4 cloves, 4 peppercorns, 2 green cardamoms, 1-inch cinnamon stick
• 1 tsp ginger-garlic paste
• 1–2 green chillies, slit
• 2¾ cups water
• 1 tsp salt
• 2 tbsp chopped mint or coriander

Method

1. Heat oil in a heavy pot. Add cumin and the whole spices and let them sizzle.
2. Add onion and fry until light golden. Add ginger-garlic paste and green chillies.
3. Add the vegetables and stir-fry for 3 minutes.
4. Add the drained rice and stir gently for 1 minute.
5. Add water and salt. Bring to a boil, cover and cook on low heat for 15 minutes, or for 1 whistle in a pressure cooker.
6. Rest for 5 minutes, fluff gently and garnish with mint or coriander. Serve with raita.