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 pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3. 3

   Add the sliced onion and sauté until golden brown.

4. 4

   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes.

5. 5

   Add the diced carrots, chopped green beans, and peas. Cook for 5 minutes, stirring occasionally.

6. 6

   Add the turmeric powder, garam masala, and salt to taste. Mix well.

7. 7

   Add the soaked and drained basmati rice to the pan. Stir gently to combine with the vegetables and spices.

8. 8

   Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

9. 9

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

10. 10

    Fluff the rice gently with a fork and garnish with fresh cilantro before serving.