Ingredients:
- 1 cup basmati rice
- 2 cups mixed vegetables (carrots, beans, peas, cauliflower, capsicum), finely chopped
- 1 large onion, thinly sliced
- 2 green chilies, slit lengthwise
- 1 inch piece of ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1-2 bay leaves
- 3-4 cloves
- 2-3 green cardamom pods
- 1 inch cinnamon stick
- 1 star anise
- 10-12 curry leaves
- 2 tablespoons ghee or oil
- 2 1/2 cups water or vegetable stock
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Instructions:
- Prep the Rice:
- Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside. This helps the rice to cook faster and become fluffier.
- Prepare the Vegetables:
- While the rice is soaking, prep your vegetables by washing, peeling, and chopping them into small, uniform pieces. This ensures they cook evenly.
- Tempering:
- Heat ghee or oil in a large heavy-bottomed pan or pressure cooker over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, bay leaves, cloves, cardamom pods, cinnamon stick, star anise, and curry leaves. Sauté for a minute until the spices release their aromas.
- Sauté the Aromatics:
- Add the sliced onion, slit green chilies, grated ginger, and minced garlic to the pan. Sauté until the onions become translucent and soft.
- Cook the Vegetables:
- Add the chopped vegetables to the pan. Stir well and cook for 4-5 minutes until the vegetables are slightly softened.
- Cook the Rice:
- Add the drained rice to the pan and gently stir to mix it with the vegetables and spices. Sauté for a couple of minutes.
- Pour in the water or vegetable stock and add salt to taste. Increase the heat and bring the mixture to a boil. Then, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer until the rice is cooked through and all the liquid has been absorbed (about 15-20 minutes). If using a pressure cooker, cook for 2 whistles on medium heat.
- Garnish and Serve:
- Once the rice is cooked, turn off the heat and let it sit covered for another 5-10 minutes. This helps the rice to set and become fluffy.
- Gently fluff the rice with a fork. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
Enjoy your South Indian Veg Pulao with a side of cucumber raita, papad, or any curry of your choice for a complete meal.