Simple and Flavorful Vegetable Pulao With my Grandmother!

Vegetable Pulao Recipe Ingredients: 1 cup Basmati rice 2 tablespoons ghee or oil 1 medium onion, finely sliced 1 teaspoon cumin seeds 1 bay leaf 1-2 cinnamon sticks 2-3 cardamom pods 2-3 cloves 1/2 teaspoon turmeric powder 1 teaspoon garam masala powder 1/2 teaspoon red chili powder 1/2 cup mixed vegetables (carrot, peas, beans, potatoes, etc.) 2 cups water Salt to taste Fresh coriander leaves (for garnish) Optional: 1-2 tablespoons fried onions for garnish (optional but adds flavor) Instructions: Rinse and Soak Rice: Wash the basmati rice under cold water until the water runs clear. Soak it for about 15-20 minutes and then drain. Prepare the Vegetables: While the rice is soaking, chop your mixed vegetables (carrot, beans, peas, etc.) into small bite-sized pieces. Cook the Spices: In a heavy-bottomed pan or pressure cooker, heat the ghee or oil over medium heat. Add the cumin seeds, bay leaf, cinnamon sticks, cardamom pods, and cloves. Sauté for about 30 seconds or until the spices start to splutter and release their aroma. Sauté Onions: Add the finely sliced onions to the pan and cook until golden brown. This will take about 5-7 minutes. Add Spices and Vegetables: Add the turmeric powder, garam masala powder, red chili powder, and salt. Stir for a minute to mix the spices with the onions. Now add the mixed vegetables to the pan and sauté for another 3-4 minutes until they are slightly tender. Add Rice: Add the soaked and drained rice to the pan and gently stir to coat the rice with the spices and vegetables. Cook the Pulao: Add 2 cups of water to the pan (for every 1 cup of rice, you need about 2 cups of water). Adjust the salt to taste. Bring the water to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid. Let the rice cook for about 12-15 minutes (or 1-2 whistles in a pressure cooker) until the water is absorbed and the rice is cooked through. If using a pressure cooker, do not pressure cook for more than 1-2 whistles to avoid overcooking the rice. Garnish and Serve: Once done, turn off the heat and let the pulao sit for about 5 minutes before opening the lid. Gently fluff the rice with a fork, and garnish with freshly chopped coriander leaves and fried onions (optional). Serve your vegetable pulao hot with raita or any curry of your choice! Tips: Rice: Make sure not to overcook the rice to keep it fluffy. The grains should remain separate. Spices: You can adjust the spices according to your preference. If you want a more intense flavor, add a pinch of saffron soaked in warm water or milk. Vegetables: Feel free to use any seasonal vegetables like cauliflower, peas, corn, or potatoes.