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Veg Pulao

Veg Pulao, also known as Vegetable Pulao, is comfort food at its best when you want to cook something quick, easy and satisfying. It is a delightful Indian rice dish that combines aromatic basmati rice with fragrant spices and a medley of vegetables. It’s a one-pot wonder that’s both comforting and flavorful. Pulao can be made in a pan on the stovetop, a pressure cooker or the Instant Pot. I like the rice grains to be fluffy and separate. So I cook the pulao in a heavy bottom pan on the stovetop. The dish is also vegetarian and is great on its own or paired with raita (an Indian yogurt dish), pickle and roasted papad (a crisp thin Indian snack). Ingredients: • 2 cups Basmati Rice (300 grams), rinsed and soaked for 20 to 30 minutes • ¼ cup oil (or ghee) • 1 tsp whole black pepper • 4 cloves • 2 green cardamoms • 1-inch cinnamon • 1 bay leaf • 2 green chillies (slit) • 2 large onions, chopped • 2 medium-sized tomatoes, chopped • ½ tsp Turmeric powder • ¼ cup Carrots, chopped • ¼ cup Green Peas (fresh or frozen) • ¼ cup French beans, chopped • ¼ cup Baby Corn • 3 cups hot boiling water • ¼ cup Coriander Leaves (cilantro), chopped • Salt (to taste) Instructions: 1. Heat oil in a heavy-bottomed pan or pressure cooker. 2. Add whole black pepper, bay leaves, cloves, green cardamoms, cinnamon, and green chillies. Sauté for a minute until fragrant. 3. Then add chopped onions. Sprinkle a little salt and sauté until they turn golden brown. 4. Add chopped tomatoes and cook until they soften. 5. Add soaked and drained rice. Fry the rice until all grains are well coated with oil. 6. Mix in turmeric powder. 7. Add all the chopped vegetables (carrots, green peas, French beans, corn). Mix well. 8. Gently stir to coat the rice with the vegetable mixture. 9. Pour in hot boiling water (or vegetable stock), and add salt to taste. 10. Cover and let the pulao cook on medium-high flame until all the water from the rice is evaporated. 11. Add chopped coriander leaves and gently mix. 12. Cover and simmer until the rice is cooked and the water is absorbed (about 15-20 minutes). 13. Once done, fluff the pulao with a fork. 14. Serve hot with raita, pickle, and roasted papad.