Mixed Vegetable Pulao

Instructions

1. 1

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

2. 2

   Heat the ghee 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 chopped green mirchi and sauté for a minute.

4. 4

   Add the diced potato, cauliflower florets, diced beetroot, sliced carrot, and chopped broad beans. Sauté the vegetables for about 5-7 minutes until they start to soften.

5. 5

   Add the chopped tomato and cook for another 2-3 minutes.

6. 6

   Stir in the coriander powder and salt to taste.

7. 7

   Add the soaked and drained basmati rice to the pan. Gently mix the rice with the vegetables.

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 about 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 another 5 minutes.

10. 10

    Fluff the rice gently with a fork and serve hot.