Mixed Vegetable Pulao

Ingredients

• 1/4 cup cooking oil
• 6 whole cloves
• 2 bay leaves
• 2 cinnamon sticks
• 2 black cardamom pods
• 1 teaspoon cumin seeds
• 1 onion, sliced thin
• 1 tablespoon ginger-garlic paste
• 3 carrots, peeled and cut into long strips
• 2 potatoes, peeled and cubed
• 1/3 pound fresh green beans, cut into long strips
• 1 cup frozen green peas
• 4 cups basmati rice, rinsed
• Salt to taste
• 6 1/2 cups water

Directions

Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. Add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.

Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Stir gently before serving.