Vegetable Pulao

Instructions

1. 1

   Rinse the basmati rice 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 to the pan and sauté until golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for another minute.

5. 5

   Add the diced carrot, green peas, and cauliflower florets. Sauté the vegetables for 3-4 minutes.

6. 6

   Add the turmeric powder, garam masala, and salt. Mix well to coat the vegetables with the spices.

7. 7

   Add the soaked and drained rice to the pan. Gently stir to combine with the vegetables and spices.

8. 8

   Pour in the 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

   Remove the pan from heat and let it sit, covered, for 5 minutes.

10. 10

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