Vegetable Pulao

🛒 Ingredients

• Basmati rice 250 g · 875 kcal
• Mixed vegetables (peas, carrots, beans, potatoes) 300 g · 192 kcal
• Onion 100 g · 40 kcal
• Tomato 100 g · 18 kcal
• Ginger-garlic paste 20 g · 20 kcal
• Green chilies 10 g · 4 kcal
• Vegetable oil 30 g · 270 kcal
• Whole spices (bay leaf, cinnamon, cardamom, cloves) 10 g · 0 kcal
• Powdered spices (turmeric, red chili, garam masala) 10 g · 0 kcal
• Water 500 g · 0 kcal

👨‍🍳 Instructions

1. Wash and soak basmati rice for 20-30 minutes, then drain thoroughly. Chop all vegetables and slice the onion finely.
2. Heat oil in a heavy-bottomed pot or pressure cooker. Add whole spices and sauté until fragrant, about 30 seconds.
3. Add sliced onion and cook until golden brown. Stir in ginger-garlic paste and green chilies, sauté for 1-2 minutes until raw smell disappears.
4. Add chopped tomatoes and cook until they soften. Add powdered spices (turmeric, red chili, garam masala) and mix well, cooking for another minute.
5. Add mixed vegetables and cook for 3-5 minutes, stirring occasionally.
6. Add the soaked and drained rice to the pot. Gently mix with the vegetables and spices for 1-2 minutes without breaking the rice grains.
7. Pour in water and add salt. Bring the mixture to a rolling boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes, or until all water is absorbed and rice is cooked. If using a pressure cooker, cook for 1 whistle on high flame, then reduce to low and cook for 5 minutes, turn off heat and let pressure release naturally.
8. Once cooked, let it rest for 5 minutes. Gently fluff the pulao with a fork and garnish with fresh cilantro before serving hot.