Back to 4 servings Rice 1.5 cups basmati rice, rinsed until the water runs clear, soaked 20 to 30 minutes, then drained 3 tablespoons ghee or oil Whole spices 1 teaspoon cumin seeds, or shahi jeera 1 bay leaf, tej patta 4 cloves 3 green cardamom pods 1 inch cinnamon stick 5 black peppercorns, optional 1 star anise, optional Vegetables 1 large onion, thinly sliced 0.5 cup tomato, chopped; or 1 medium 1 inch ginger, crushed to a paste 4 cloves garlic, crushed to a paste 1 green chili, crushed to a paste; 1 to 2 chilies 0.5 cup cauliflower, small florets 0.5 cup potato, chopped small 0.25 cup carrot, chopped 0.33 cup green peas, fresh or frozen 0.25 cup green beans, chopped 0.25 cup bell pepper (capsicum), chopped; optional 0.25 cup baby corn, sliced; optional 3 tablespoons cilantro, chopped 2 tablespoons mint leaves, chopped; optional Cooking 3 cups water, 2.5 to 3 cups; vegetable stock can replace it 0.25 teaspoon lemon juice, optional salt, to taste; the cooking water should taste slightly salty Garnish 1 tablespoon coriander or mint, chopped, for garnish Raita 1 cup plain yogurt, for the raita 0.5 cup cucumber, finely chopped 0.25 teaspoon roasted cumin powder
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1 Step 1: Rinse the basmati rice until the water runs clear, soak it in water for 20 to 30 minutes, then drain well.2 Step 2: Chop the vegetables into small, even pieces. Crush the ginger, garlic and green chili to a paste.3 Step 3: Heat the ghee or oil in a deep, heavy-bottomed pot over medium heat. Add the whole spices and fry until fragrant and sizzling, without letting the ghee smoke.4 Step 4: Add the sliced onion and saute over low to medium-low heat, stirring often, until golden.5 Step 5: Stir in the ginger-garlic-chili paste and cook briefly until the raw smell fades.6 Step 6: Add the tomato and cook on low to medium-low heat until soft and mushy.7 Step 7: Add the chopped vegetables and peas and saute for 1 to 2 minutes. Stir in the coriander and mint and saute 2 to 3 minutes more on low heat.8 Step 8: Add the drained rice and saute gently for 1 to 2 minutes so the grains are coated in the fat.9 Step 9: Pour in the water and lemon juice, stir, and season with salt. Bring to a rolling boil.10 Step 10: Cover tightly and cook on low to medium heat until the water is absorbed and the rice is tender, about 15 to 20 minutes. Check the water once or twice and lower the heat halfway through.11 Step 11: Turn off the heat, fluff the rice gently with a fork, and let it stand covered for 5 minutes.12 Step 12: Make the raita: whisk the yogurt until smooth, then stir in the cucumber, cumin powder and salt.13 Step 13: Garnish the pulao with coriander or mint and serve hot with the raita.getsaucepan.com/r/e3a79da6-da18-5500-aafd-b631c6c01bc1
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