Vegetable Pulao

Ingredients

• Raisins - 10
• Cashews - 10, halved
• Ghee - 2 tablespoons
• Water - 2 cups
• Salt - To taste
• Cardamom pods - 2
• Cloves - 2
• Cinnamon stick - 1 inch piece
• Bay leaf - 1
• Cumin seeds - 1 teaspoon
• Green chili - 1, slit
• Garlic - 3 cloves, minced
• Ginger - 1 inch piece, grated
• Onion - 1 medium, sliced
• Mixed vegetables (carrots, peas, beans, potatoes) - 2 cups, chopped
• Basmati rice - 1 cup

Instructions

1. Wash the rice and soak it in water for 30 minutes.
2. Heat ghee in a pressure cooker or a heavy-bottomed pot.
3. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Fry for a few seconds until fragrant.
4. Add sliced onions, grated ginger, minced garlic, and green chili. Fry until the onions turn golden brown.
5. Add the mixed vegetables and fry for a few minutes.
6. Drain the water from the soaked rice and add it to the pot. Fry for a few minutes until the rice turns slightly golden.
7. Add water and salt. Mix well.
8. Close the pressure cooker or pot with a lid and cook for 2 whistles (about 10 minutes) on medium heat.
9. Turn off the heat and let the pressure release naturally.
10. In a separate pan, fry the cashews and raisins in ghee until golden brown.
11. Open the pressure cooker or pot and fluff the rice with a fork.
12. Garnish with fried cashews and raisins.
13. Serve hot with raita or any curry of your choice.