White Pulao

Instructions

• Wash basmati rice 3 to 4 times in cold water. Then soak with enough water for 30 mts.
• After 30 mts, drain off all excess water from rice.
• Put the drained rice in pan, to that add 2 cups of water and salt to taste.
• Mix well.
• Now bring that to boil over high heat.
• After that comes to boil, lower down the heat and add ghee and whole garam spices to the boiling rice.
• Now put the lid on and cook the rice for 3 to 4 minutes over medium heat.
• After 4 mts, you will see most of the water has been absorbed by the rice.
• Lower down the heat to lowest possible temperature and cook for 20 more minutes.
• Meanwhile heat up oil in separate pan.
• Add oil to the pan and let that heat up.
• After oil is hot to that add cumin seeds and let the cumin seeds sizzle up.
• Add 1 clove, 1 black peppercorn and 2 green cardamom and mix well.
• Add sliced ginger and green chillies, mix that well too.
• Then add carrots, mix and stir that around for about a minute.
• Then add green beans, corns, peas and mix well.
• Sprinkle a pinch of salt over veggies, mix well and cook for 3 to 4 mts till the vegetables turn tender.
• After rice is cooked for 20 mts, open the lid and add all cooked vegetables in the rice.
• Mix gently all vegetables with the rice.
• Cover and continue to cook for 5 more minutes.
• Serve hot with raita or any curry of your choice!