Vegetable Pulao

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

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

3. 3

   Add the sliced onion and sauté until golden brown.

4. 4

   Add the minced garlic and ginger, and sauté for another 1-2 minutes.

5. 5

   Add the diced carrots, potatoes, and bell peppers. Cook for 5-7 minutes until the vegetables start to soften.

6. 6

   Stir in the turmeric powder and garam masala. Cook for another 1-2 minutes.

7. 7

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

8. 8

   Pour in the water and add salt to taste. Bring the mixture to a boil.

9. 9

   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

10. 10

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

11. 11

    Fluff the rice gently with a fork and serve hot.