Medium

Turmeric powder

teaspoon

Cinnamon stick

unit

Cardamon (powder)

tablespoon

Clove

Cumin seed

Carrot

Ginger-Garlic Paste

Green chillies (Indian)

Onion

Clarified butter (ghee)

Water

glass

Basmati Rice

Pulao

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain it.

In a large pot, bring cups of water to a boil. Add the soaked and drained rice, along with a pinch of salt, and cook it until it's about 70-80% cooked. The grains should still have a slight bite to them. Drain any excess water and set the rice aside.

Making the Vegetable Pulao.In a large, heavy-bottomed pan or pot, heat 2 tablespoons of oil or ghee.

Add cumin seeds, whole cloves, green cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until the spices become aromatic.

Add the sliced onions and green chili. Sauté until the onions turn golden brown.

Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

Add the mixed vegetables and sauté for a few minutes until they begin to soften.

Add turmeric powder, red chili powder, and salt. Mix well to coat the vegetables with the spices

Medium

15 min

Main course

Indian

Servings

2

Nutrition

/ per serving

Directions

Step #1

30 min.

Step #2

10 min.

Step #3

5 min.

Step #4

2 min.

Step #5

5 min.

Step #6

1 min.

Step #7

5 min.

Step #8

2 min.

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