Veg Pulao

Ingredients

• 1 cup of Basmathi rice
• 1 Onion medium size finely chopped
• 1 Tablespoon Ginger garlic paste
• 1/4 cup Carrots, chopped
• 1/4 cup French Beans, chopped
• 1/4 cup Peas
• 1 Green chilli, slit
• 1 small Cinnamon
• 4 Cloves
• 4 Cardamoms
• 2 Bay leaves
• 1 Star anise
• ½ Teaspoon Cumin seeds
• 2 Tablespoon of Mint leaves
• 2 Tablespoon of Coriander leaves
• Salt to taste
• Ghee/Oil

Method

1. Wash the rice in water for 3 to 4 times and soak it for 30 to 45 mins.
2. Heat the oil/ghee in a cooker add in cinnamon, cardamoms, cumin, star anise, bay leaves, cloves and sauté for 1 min.
3. Add ginger garlic paste, green chilli and onion. Saute till onion turns light pink.
4. Add mint, coriander, green peas, carrot and beans and sauté for a minute.
5. Now add the soaked rice and fry the rice with the mixture for 30 secs. This process will make the rice less sticky.
6. Add 1 cup water and salt, mix well.
7. Pressure cook for 2 whistles.
8. Allow the steam to escape before opening the lid.
9. Serve veg pulao with any spicy curry, Fish fry or Fish masala.

Tips and variations:
1. Make sure to soak the rice for 30 to 45 mins that helps the rice to expand to maximum length.
2. The measurement of water and rice varies, usually it will be 2:1 (2 cups of water for 1 cup of rice). Mine works perfect for 1:1 so adjust the water according to your basmathi rice. Check for your rice cooking instructions.