Brown Rice Pulao

Ingredients

• 1½ cups quick cooking brown Basmati rice
• 2 tablespoons ghee
• 1 inch cinnamon 
• 1 bay leaf
• 8-10 black peppercorns
• 5-6 cloves
• 2-3 green cardamoms
• 1 teaspoon cumin seeds
• 2-3 green chillies, slit
• 1 medium carrot, peeled and cut into ½ inch diamonds
• 8-10 small cauliflower florets
• 4-5 French beans, stringed and cut into ½ inch diagonal pieces
• 3-4 button mushrooms, quartered
• A pinch of red chilli powder
• A large pinch of turmeric powder
• Salt to taste
• ¼ cup shelled green peas
• 1½ tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Boondi raita for serving

Method

1. Take quick cooking brown Basmati rice in a bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 25-30 minutes. Drain
2. Heat ghee in a non-stick pan, add cinnamon, bay leaf, black peppercorns, cloves, green cardamoms and cumin seeds, mix and sauté  till fragrant.
3. Add green chillies, mix and sauté for 1 minute. Add carrot, cauliflower florets, French beans and button mushrooms, nmix and sauté for 1-2 minutes. 
4. Add red chilli powder, turmeric powder and salt, mix well and cook for 1-2 minutes. 
5. Add green peas and drained brown rice and mix with a light hand. Add 2½ cups hot water and mix well.
6. Add coriander leaves, mix lightly, cover and cook on high heat for 15 minutes or till the rice is done. 
7. Transfer onto a serving plate, garnish with coriander sprig and serve hot with boondi raita.