By Suprita Mitter
October 29, 2024
Pulao is a perfect dish for house parties, combining fragrant basmati rice with spices and colourful vegetables. It’s easy to prepare in large quantities, pairs well with various side dishes, and adds a festive touch to any spread.
1 cup basmati rice 2 tbsp ghee or oil 1 tsp cumin seeds 1 bay leaf 4–5 black peppercorns 3–4 cloves 1 cinnamon stick
2 green cardamoms 1 onion 1 green chilli 1 tsp ginger-garlic paste 1/2 cup mixed vegetables (carrots, peas, beans, potatoes) Salt to taste 1/4 tsp turmeric powder 1/2 tsp garam masala powder 2 cups water Fresh coriander leaves
Soak the basmati rice for 20 minutes, then drain it to ensure even cooking and fluffy grains.
Heat ghee or oil in a pot on medium heat. Add cumin seeds, bay leaf, peppercorns, cloves, cinnamon, and cardamoms.
Add the sliced onion and green chilli. Add ginger-garlic paste and sauté.
Stir in the mixed vegetables, salt, turmeric, and garam masala. Cook for 2–3 minutes.Add the soaked, drained rice and gently mix.
Pour in water, bring to a boil, then reduce the heat. Cover and let it simmer for about 15 minutes.
Fluff the pulao with a fork, garnish with fresh coriander, and serve hot with raita or curry.