A good pulao is gently spiced, never heavy, and lets fragrant basmati take centre stage. This version is ready in about 40 minutes and serves four.

Ingredients

  • 1½ cups Vasuratna Premium Basmati Rice, rinsed and soaked for 20 minutes
  • 2 tbsp ghee or oil
  • 1 bay leaf, 4 cloves, 3 green cardamoms, 1 small cinnamon stick, 1 tsp cumin seeds
  • 1 onion, thinly sliced
  • 1½ cups mixed vegetables — carrot, beans, peas, cauliflower
  • 1 tsp ginger-garlic paste, 1 slit green chilli, salt to taste
  • 2¼ cups hot water

Method

  1. Heat the ghee in a heavy pan. Add the whole spices and let them sizzle for 30 seconds.
  2. Add the onion and cook until golden. Stir in the ginger-garlic paste and chilli.
  3. Add the vegetables and sauté for 3–4 minutes.
  4. Add the drained rice and toss gently for a minute so every grain is coated.
  5. Pour in the hot water, season with salt, bring to a boil, then cover and cook on the lowest heat for 12–15 minutes.
  6. Rest, covered, for 5 minutes. Fluff with a fork and serve.

To serve

Serve with cool cucumber raita, a crisp salad and papad. Fried onions and a few cashews on top make it special enough for guests.