Vegetable Pulao

How to Prepare

1. Rinse 10 cups of basmati rice under cold water until the water runs clear. Soak as per pre-processing.
2. Heat 1 cup of ghee or oil in a large pot over medium heat.
3. Add whole spices (10 bay leaves
4. 20 cloves
5. 10 cinnamon sticks
6. 10 cardamom pods) and sauté for 1-2 minutes until fragrant.
7. Add 5 sliced onions and sauté until golden brown (about 8-10 minutes).
8. Add 5 tablespoons of ginger-garlic paste and cook for 2 minutes.
9. Add 10 chopped tomatoes and cook until they turn mushy (about 5 minutes).
10. Add 5 cups of mixed vegetables (carrots, beans, peas, cauliflower) and cook for 5 minutes.
11. Add 5 tablespoons of biryani masala
12. 5 teaspoons of red chili powder
13. 5 teaspoons of turmeric powder, and salt to taste. Mix well.
14. Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the masala.
15. Add 20 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 20-25 minutes until the rice is fully cooked and water is absorbed.
16. Garnish with 1 cup of chopped coriander leaves and 1 cup of fried cashews or raisins (optional).
17. Serve hot with raita or salan.