Vegetable Pulao with Masala Omelette

Instructions

1. 1

   Prepare the Rice

   • Gently rinse 1.5 cups of basmati rice under cool water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in enough water to cover it for 30 minutes. After soaking, drain the water completely and set the rice aside.
2. 2

   Sauté Spices and Aromatics

   • Heat 2 tbsp of ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
   • Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
   • Add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 2 crushed green cardamoms. Sauté for another 30 seconds until fragrant.
   • Add the sliced onion and sauté for 5-6 minutes until it turns translucent and light golden at the edges.
   • Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.
3. 3

   Cook Vegetables and Rice

   • Add all the chopped vegetables (carrots, peas, beans, cauliflower) to the pot. Sauté for 2-3 minutes.
   • Sprinkle in 0.25 tsp turmeric powder and 0.5 tsp garam masala. Mix well and cook for another minute.
   • Add the drained, soaked rice to the pot. Gently stir for 1 minute to coat the rice with the ghee and spices, being careful not to break the grains.
4. 4

   Cook the Pulao

   • Pour in water (3 cups for pot, 2.5 cups for pressure cooker) and 1.5 tsp of salt. Give it a final gentle stir.
   • For Pressure Cooker: Secure the lid. Cook on high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally (about 10-15 minutes).
   • For Pot Method: Bring the water to a boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
5. 5

   Rest, Garnish, and Serve

   • Once cooked, let the pulao rest, covered, for at least 5-10 minutes. This helps the grains to firm up.
   • Open the lid and gently fluff the rice with a fork to separate the grains.
   • Drizzle with 1 tbsp of lemon juice (if using) and garnish with 2 tbsp of fresh chopped coriander leaves.
   • Serve hot with a side of raita, yogurt, or papad.