👨‍🍳 作り方

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 20-30 minutes. Drain well.

2. 2

   Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add bay leaves, cardamom pods, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.

3. 3

   Add sliced onion and sauté until golden brown. Add ginger-garlic paste and green chilies, and cook for another minute until the raw smell disappears.

4. 4

   Add the mixed vegetables and sauté for 5-7 minutes until they are slightly tender.

5. 5

   Add turmeric powder, cumin powder, coriander powder, garam masala, and salt. Stir well to coat the vegetables.

6. 6

   Add the drained basmati rice to the pot and gently mix it with the vegetables and spices. Cook for 1-2 minutes, stirring carefully to avoid breaking the rice grains.

7. 7

   Pour in the water or vegetable broth. Bring to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. If using a pressure cooker, cook for 1-2 whistles.

8. 8

   Let the pulao rest for 5-10 minutes after cooking. Fluff the rice gently with a fork. Garnish with fresh coriander and optional cashews or raisins.