Vegetable Pulao: A Fragrant One-Pot Rice Dish

Prep rice
Wash basmati rice 2–3 times until water runs clear. Soak for 20 minutes, then drain.

Heat spices
Heat ghee or oil in a heavy pan or pressure cooker. Add cumin, bay leaf, cloves, cardamom, and cinnamon. Sauté for a few seconds until aromatic.

Cook base
Add sliced onions, ginger, garlic, and green chilli. Cook until onions turn golden.

Add vegetables
Add carrot, beans, peas, and cauliflower. Sauté for 2–3 minute

Add rice & water
Stir in drained rice and sauté for 1 minute. Add water, salt, and garam masala. Bring to a boil.

Cook pulao
Cover and cook on low flame until rice is fluffy and water is absorbed (about 15 minutes). If using a pressure cooker, cook for 2 whistles.

Finish & serve
Let rest for 5 minutes. Fluff gently with a fork. Garnish with coriander and lemon juice.