Name: Veg Pulao
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 cups mixed vegetables (such as carrots, peas, bell peppers); 1 large onion, thinly sliced; 2 cloves garlic, minced; 1-inch piece of ginger, grated; 2 green chilies, chopped; 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon garam masala; 1/2 teaspoon red chili powder; Salt to taste; 2 tablespoons ghee; 4 cups water; Fresh cilantro for garnish

Instructions

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
In a large, heavy-bottomed pot, heat the ghee over medium heat. Add the cumin seeds and sauté until they start to splutter.
Add the sliced onion, minced garlic, grated ginger, and green chilies. Sauté until the onions turn golden brown and the raw aroma of the garlic disappears.
Add the mixed vegetables to the pot and sauté for a few minutes until they start to soften.
Stir in the turmeric powder, garam masala, red chili powder, and salt. Cook the spices for a minute to allow their flavors to bloom.
Add the drained rice to the pot and gently mix it with the vegetables and spices until well combined.
Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the pulao simmer for 15-20 minutes until the rice is cooked through and the water is absorbed.
Remove the pot from the heat and let it sit, covered, for another 5-10 minutes to allow the flavors to meld.
Fluff the pulao with a fork to separate the grains of rice. Garnish with fresh cilantro before serving.

Ingredients

Instructions

Nutrition Facts

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