How to make Vegetable Pulao

• Wash and soak the rice for 10 to 15 minutes.
• Cut vegetables into cubes or as desired
• Heat 2 tbsp ghee in a vessel and add a few aromatic spices like bay leaves, cinnamon, cloves, cardamom, and black pepper and sautue for a minute.
• Next add in the sliced onion and fry until translucent and then add ginger-garlic paste and saute until you get rid of the raw smell.
• Add turmeric powder and tomato and saute until the tomato softens. Now add the vegetables and green chillies. At this stage add salt and crushed stock cubes and garam masala powder.
• Add 4 cups of water and bring it to a rolling boil. When the water is boiling add 2 cups of washed and drained Basmati rice. Cook this on a high flame until the water almost dries up.
• Now add a tablespoon of ghee and cover the vessel. Reduce the heat to medium-low and cook the rice for 6 to 8 minutes, depending on the heat.
• After 6 or 8 minutes fluff the rice with a fork. If you find some moisture still in the rice then cover and cook for another 2 minutes.
• Switch off the flame and allow the Pulao to rest for at least 5 to 10 minutes before serving.