Goan Pulao

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak it in enough water for 30 minutes, then drain completely.

2. 2

   Sauté the aromatics

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, star anise, and bay leaf. Sauté for about 30-40 seconds until they become fragrant.
   • Add the thinly sliced onions and cook, stirring occasionally, until they turn light golden brown, which should take about 7-8 minutes.
   • Add the slit green chilies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
3. 3

   Add vegetables and rice

   • Stir in the mixed vegetables and turmeric powder. Cook for 2-3 minutes.
   • Add the drained rice to the pot. Gently mix and sauté for 1-2 minutes, being careful not to break the rice grains.
4. 4

   Cook the pulao