Ingredients

For The Pulao:
1 cup basmati rice (washed and soaked for 20 minutes)
2 tbsp oil or ghee
1 bay leaf
1 inch cinnamon stick
2 cloves
1 green cardamom
1/2 tsp cumin seeds
1 medium onion (sliced)
1 green chili (slit)
1 tsp ginger-garlic paste
1/4 cup green peas
1/4 cup chopped carrots
1/4 cup chopped beans
1/4 cup chopped potatoes
1/4 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
2 cups water
Fresh coriander leaves (for garnish)
Lemon juice (optional)

Step-By-Step Method

Step 1: Heat oil or ghee in a pan. Add bay leaf, cinnamon, cloves, cardamom, and cumin seeds. Let them splutter

Step 2: Add sliced onions and sauté until golden. Add ginger-garlic paste and sauté for 1 minute

Step 3: Add chopped vegetables and green chili. Sauté for 3–4 minutes

Step 4: Add turmeric, garam masala, and salt. Mix well

Step 5: Drain the soaked rice and add to the pan. Gently mix to coat rice with spices and veggies

Step 6: Pour 2 cups of water and bring to a boil. Cover and cook on low flame for 12–15 minutes or until rice is fully cooked and fluffy

Step 7: Turn off the heat and let it sit covered for 5 minutes. Fluff with a fork

Step 8: Garnish with coriander leaves and a few drops of lemon juice before serving

Manish Tip: For extra richness, add a handful of cashews and raisins sautéed in ghee while garnishing the pulao

Nutrition (Per Serving):