Vegetable Pulao: Quick Aromatic Indian Rice Dish

Vegetable Pulao — a classic Indian recipe, made simple for your home kitchen.

Preparation

1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak it in 120ml (per serving) fresh water for 15-20 minutes.
2. While the rice soaks, chop the onion finely. Peel and dice the potato, carrot, and green beans into small, uniform pieces.

Cooking the Pulao

1. In a medium-sized pot or pressure cooker, heat ghee or oil over medium heat.
2. Add cumin seeds and let them splutter for a few seconds.
3. Add chopped onion and sauté until translucent, about 3-5 minutes.
4. Add ginger-garlic paste and sauté for another minute until fragrant.
5. Add all the chopped vegetables (potato, carrot, green beans, peas). Sauté for 5-7 minutes, stirring occasionally, until they are slightly tender-crisp.
6. Stir in the turmeric powder, garam masala, and salt. Cook for 1 minute, ensuring the spices are well combined with the vegetables.
7. Drain the soaked rice and add it to the pot. Gently mix with the vegetables and spices for 1-2 minutes.
8. Pour in the pre-measured water (120ml per serving). Bring the water to a rolling boil.
9. Reduce the heat to low, cover the pot tightly, and simmer for 10-12 minutes, or until all the water is absorbed and the rice is cooked through. If using a pressure cooker, cook for 1 whistle on medium heat, then turn off the heat and let the pressure release naturally.
10. Once cooked, let the pulao rest, covered, for 5 minutes. Then, gently fluff with a fork before serving.