Recipe

Vegetable Pulao is a light, aromatic and comforting one-pot rice dish made with basmati rice, vegetables and whole spices. It is easy to prepare and works well for lunch boxes, weekday meals and family dinners. Cooking it in a Prabha Triply Biryani Handi with Lid allows the rice to cook evenly while keeping each grain separate and fluffy.

Ingredients

• 1.5 cups basmati rice
• 1/2 cup carrots, chopped
• 1/2 cup beans, chopped
• 1/2 cup green peas
• 1 small capsicum, chopped
• 1 medium onion, sliced
• 1 tablespoon ginger-garlic paste
• 2 green chillies, slit
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 3 cloves
• 1 small cinnamon stick
• 2 green cardamoms
• 4 black peppercorns
• Salt to taste
• 3 cups water
• 2 tablespoons fresh coriander, chopped

Method

1. Wash basmati rice 2–3 times and soak it in water for 20 minutes. Drain and keep aside.
2. Heat ghee or oil in a Prabha Triply Biryani Handi. Add cumin seeds, bay leaf, cloves, cinnamon, cardamom and black peppercorns.
3. Add sliced onions and sauté until they turn light golden.
4. Add ginger-garlic paste and green chillies. Cook for a minute.
5. Add chopped carrots, beans, peas and capsicum. Sauté for 3–4 minutes so the vegetables absorb the spice flavour.
6. Add soaked rice and gently mix without breaking the grains.
7. Add water and salt. Mix once and bring it to a boil.
8. Cover the handi with the lid and cook on low flame until the rice is fully cooked and water is absorbed.
9. Turn off the flame and let the pulao rest for 5 minutes before opening the lid.
10. Fluff the rice gently with a fork and garnish with fresh coriander.
11. Serve hot with raita, pickle, papad or a simple curry.

Cooking Tip

Do not stir the rice too much while cooking, as it can break the grains and make the pulao sticky.