Vegetable Pulav

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly under running water until the water runs clear.
2. Heat 6 tablespoons of ghee or oil in a large pressure cooker or pot over medium heat.
3. Add 4 teaspoons of cumin seeds
4. 6 bay leaves
5. 6 cinnamon sticks
6. 12 cloves, and 12 cardamom pods. Sauté for 1-2 minutes until fragrant.
7. Add 4 large sliced onions and sauté until golden brown, about 5-7 minutes.
8. Add 6 teaspoons of ginger-garlic paste and sauté for 2 minutes.
9. Add 2 cups of diced carrots
10. 2 cups of green beans
11. 2 cups of green peas, and 2 cups of diced potatoes. Mix well and cook for 5 minutes.
12. Add 4 teaspoons of garam masala
13. 2 teaspoons of turmeric powder
14. 2 teaspoons of red chili powder, and salt to taste. Mix well.
15. Add the rinsed basmati rice and mix gently to coat the rice with the spices.
16. Pour in 20 cups of water or vegetable stock. Stir well.
17. Close the pressure cooker lid and cook for 1 whistle on medium heat, or if using a pot, cover and cook on low heat for 20-25 minutes until the rice is tender.
18. Once cooked, let the pressure release naturally. Fluff the rice with a fork.
19. Garnish with 1 cup of chopped coriander leaves and serve hot with raita or curry.