Vegetable Pulao

Ingredients

• 1 medium carrot, cut into 1 inch diamonds
• 10-12 medium cauliflower florets
• 5-6 French beans, diagonally cut into 1 inch pieces
• ¼ cup shelled green peas
• 1½ cups Basmati pulav rice 
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 4-5 cloves
• 5-6 black peppercorns
• 2-3 green cardamoms
• 1 bay leaf
• 1 inch cinnamon 
• 2-3 green chillies, slit
• Salt to taste
• Curry to serve

Method

1. Take Basmati pulav rice in a bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 20-25 minutes. Drain the water.
2. Heat ghee in a non-stick deep pan, add cumin seeds, cloves, black peppercorns, green cardamoms, bay leaf and cinnamon, mix and sauté till fragrant. 
3. Add green chillies, carrot, cauliflower florets, French beans and green peas, mix and sauté for 1-2 minutes. 
4. Add the drained rice and salt and mix gently till well combined. Add 2½ cups hot water and mix. Cover and cook on high heat for about 8-10 minutes or till the moisture is absorbed. Reduce heat to low and continue to cook for 5-6 minutes. 
5. Switch the heat off and allow the pulao to rest for 15 minutes.  
6. Transfer the pulao on a serving plate. Serve hot with curry.