Basmati Vegetable Pulao with Whole Spices

What you need

• 300 g (10 1/2 oz) basmati rice
• 2 tbsp ghee
• 1 tbsp neutral oil
• 1 tsp cumin seeds
• 1 cinnamon stick, about 5 cm (2 in)
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 carrot, cut into 1 cm (1/2 in) dice
• 1 medium potato, cut into 1 cm (1/2 in) dice
• 80 g (3 oz) green beans, cut into 2 cm (3/4 in) pieces
• 100 g (3 1/2 oz) peas
• 1/4 tsp ground turmeric
• 1 tsp garam masala
• 1 1/2 tsp salt
• 3 tbsp chopped cilantro

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs clear, soak in cold water for 30 min, then drain well.

2. 2

   Heat the ghee and oil in a heavy pot with a lid over medium heat. Add the cumin seeds, cinnamon, cardamom, cloves and bay leaf and fry until fragrant and the cumin sizzles, 30-40 seconds.

3. 3

   Add the onion and fry until golden at the edges, 6-8 min.

4. 4

   Stir in the ginger-garlic paste and chilies and cook for 1 min.

5. 5

   Add the carrot, potato and green beans with the turmeric and garam masala. Stir for 3-4 min.

6. 6

   Add the peas, the drained rice and the salt. Stir gently for 1 min so the grains are coated in ghee.

7. 7

   Pour in 550 ml (2 1/3 cups) of hot water and bring to a boil. Taste the liquid and add salt if needed.

8. 8

   Cover tightly, turn the heat to the lowest setting and cook until the water is absorbed and the rice is tender, about 12 min.

9. 9

   Turn off the heat and leave covered for 10 min.

10. 10

    Fluff with a fork, fold in the cilantro and serve.

Imported from yummytummyaarthi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.