Vegetable Pulao

Instructions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds, cloves, bay leaf, and cinnamon stick. Sauté for 1-2 minutes until fragrant.

3. 3

   Add the chopped onions and sauté until they turn golden brown.

4. 4

   Add the chopped tomatoes and cook until they soften.

5. 5

   Add the diced carrots, peas, and diced potatoes. Sauté for 5-7 minutes until the vegetables are slightly tender.

6. 6

   Add the drained basmati rice to the pot and gently stir to combine with the vegetables and spices.

7. 7

   Add the turmeric powder, garam masala, red chili powder, and salt. Mix well.

8. 8

   Pour in the 2 cups of water and bring to a boil.

9. 9

   Once the water starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

10. 10

    Turn off the heat and let the pulao sit covered for an additional 5 minutes.

11. 11

    Fluff the rice gently with a fork and serve hot.