Veg Dum Pulao

How to Prepare

1. Rinse and soak basmati rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add whole spices (bay leaf, cinnamon, cardamom, cloves, star anise) and sauté for 1 minute until fragrant.
3. Add sliced onions and sauté until golden brown, about 5-7 minutes.
4. Add ginger-garlic paste and sauté for 2 minutes.
5. Add chopped vegetables (carrots, beans, peas, cauliflower, potatoes) and sauté for 5 minutes.
6. Add biryani masala, turmeric powder, red chili powder, and salt. Mix well.
7. Add soaked and drained rice to the pot. Stir gently to coat the rice with spices.
8. Pour in water (1.5 cups water for every cup of rice) and bring to a boil.
9. Reduce heat to low, cover the pot with a tight lid, and cook for 15-20 minutes until rice and vegetables are tender.
10. Turn off the heat and let the pulao rest for 10 minutes. Garnish with chopped coriander and fried cashews before serving.