Veg Pulao

• Basmati rice

  washed and soaked 20 minutes

  200 g

• Carrot

  diced

  100 g

• Cauliflower

  small florets

  150 g

• Cumin seeds

  5 g

• Garam masala

  5 g

• Ginger

  finely chopped

  15 g

• Green beans

  cut into 2 cm pieces

  100 g

• Green chilli

  slit

  2 pc

• Green peas

  frozen or boiled

  100 g

• Hot water

  500 ml

• Oil

  30 ml

• Onion

  thinly sliced

  1 pc

• Red chili powder

  3 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Rinse basmati rice under cold water until water runs clear. Soak in water for 20 minutes, then drain.
2. 2Heat 2 tbsp oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
3. 3Add sliced onions and sauté until golden brown, about 6 minutes. Stir in chopped green chilies and ginger, cook for 1 minute.
4. 4Add chopped carrots, peas, beans, and cauliflower. Stir-fry for 4 minutes until vegetables are slightly tender.
5. 5Add turmeric powder, red chili powder, and garam masala. Mix well to coat the vegetables.
6. 6Add the drained rice and stir gently to combine with the spices and vegetables.
7. 7Pour in 500 ml boiling water and add salt to taste. Stir once, then bring to a boil.
8. 8Cover the pot tightly with a lid. Reduce heat to low and simmer for 15 minutes until rice is cooked and water is absorbed.
9. 9Turn off heat. Let the pulao rest, covered, for 5 minutes. Fluff gently with a fork and serve warm.