Vegetable Pulao with Basmati Rice

Ingredients

• Lemon juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Water - 2 cups
• Salt - To taste
• Garam masala - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Bay leaf - 1
• Cardamom pods - 2
• Cloves - 2
• Cinnamon stick - 1 inch
• Cumin seeds - 1 teaspoon
• Green chili - 1, slit
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Onion - 1, thinly sliced
• Mixed vegetables (carrots, peas, beans, etc.) - 1 cup, chopped
• Basmati rice - 1 cup

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat oil in a large pan over medium heat. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until they turn golden brown.
4. Add the grated ginger, minced garlic, and slit green chili. Sauté for a minute.
5. Add the chopped mixed vegetables and cook for 2-3 minutes until slightly tender.
6. Add the soaked and drained basmati rice to the pan. Stir well to combine with the vegetables.
7. Add turmeric powder, garam masala, and salt. Mix well.
8. Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
9. Remove from heat and let it sit covered for 5 minutes.
10. Fluff the rice with a fork and garnish with chopped cilantro and lemon juice.
11. Serve hot and enjoy!