Vegetable Pulao

Start by rinsing the rice under cold water until it runs clear. Soak the rice in water for about 15-20 minutes. This step helps the grains cook perfectly, long, separate and fluffy. After soaking, drain the rice and set it aside.

Chop all the vegetables into small pieces & keep it aside.

In a pressure cooker, heat 2 tablespoons of ghee or oil over medium heat.

Once the oil is hot, add whole spices to it: cumin seeds (Jeera), mustard seeds, cloves, bay leaves, cinnamon stick and green cardamoms. Fry them for about 30 seconds until they become aromatic.

Add curry leaves and stir well.

Add thinly sliced onion to the cooker and sauté it until it turns golden brown. This will bring a rich, sweet flavor to the pulao.

Then, add the ginger and garlic, sauté it for another minute until the raw smell is removed.

Next, add the chopped vegetables to the cooker. Sauté them for 2-3 minutes, allowing them to cook slightly while keeping their crunch.

Add chopped tomato and green chilies and cook for another 2 minutes until the tomato softens.

Sprinkle the turmeric powder and garam masala. Stir well to coat the vegetables with the spices.

Then, add the soaked and drained rice to the cooker. Gently stir to mix the rice with the vegetables and spices, be careful not to break the rice grains.

Add salt to taste. Mix it well.

Add 3 cups of water to it and close the lid of the pressure cooker.

Allow the rice to cook in medium flame for up to 3 whistles.

Then remove the pressure cooker from the heat.

Then let it rest for 5-10 minutes before opening the lid and make sure the pressure is released completely before opening the lid.

Open the lid and gently mix the rice.

Garnish it with chopped coriander leaves and serve it hot.