🥕🥬 Fragrant Vegetable Pulao

A light and flavorful rice dish cooked with basmati rice, vegetables, and whole spices — perfect for lunch, dinner, or festive occasions.

🧂 Ingredients (Serves 3–4)
Main Ingredients:
1 cup basmati rice, soaked for 20 minutes

2 tbsp ghee or oil

1 medium onion, thinly sliced

1 tsp ginger-garlic paste

1 cup mixed vegetables (carrot, beans, peas, potato, cauliflower)

2.5 cups water

Salt to taste

Whole Spices:
1 small bay leaf

2–3 cloves

2–3 green cardamom pods

1 small black cardamom (optional)

1 small piece cassia bark (dalchini)

1/2 tsp cumin seeds

4–6 black peppercorns

👩🍳 Instructions
Step 1: Prep the Rice
Soak basmati rice in water for 20 minutes. Drain and set aside.

Step 2: Sauté Spices & Aromatics
Heat ghee or oil in a heavy-bottomed pot or pressure cooker.

Add all the whole spices and let them sizzle for a few seconds.

Add sliced onions and sauté until golden brown.

Stir in the ginger-garlic paste and cook until the raw smell goes.

Step 3: Add Veggies
Add chopped vegetables and sauté for 2–3 minutes.

Add salt and stir well.

Step 4: Add Rice & Water
Add the soaked, drained rice and gently mix with the vegetables.

Pour in 2.5 cups water and adjust salt to taste.

Bring to a boil, then cover and cook on low heat for 12–15 minutes (or pressure cook for 1 whistle).

Step 5: Rest & Fluff
Turn off the heat and let the pulao rest, covered, for 5 minutes.

Fluff gently with a fork to separate grains.

🌿 Garnish & Serve
Garnish with fried onions, cashews, or chopped coriander.

Serve hot with raita, papad, or pickle on the side.

💡 Welza Tip:
Use Welza Whole Spices like Green Cardamom, Cassia, Cloves, and Cumin for rich fragrance and authentic depth in every bite.