Mixed Vegetable Pulao

Ingredients

• 2
  
  tablespoons olive oil
  
• 1
  
  teaspoon cumin seeds
  
• 2
  
  bay leaves
  
• 2
  
  sticks (1 inch each) cinnamon
  
• 4
  
  brown cardamoms
  
• 5
  
  cloves
  
• 3
  
  medium carrots, peeled and cut into 3-inch long strips
  
• 1/4
  
  pound French beans, cut diagonally into 3-inch long strips
  
• 1
  
  cup green peas, shelled or frozen
  
• 3
  
  cups raw Basmati rice (washed and drained)
  
• 1
  
  teaspoon salt
  
• 5
  
  cups water
  
• 1
  
  tablespoon coriander leaves, chopped
  

Directions

1. Heat olive oil in a large non-stick skillet over medium-high heat. Add cumin seeds, bay leaves, cinnamon, cardamoms, and cloves. Stir for a few seconds or till the cumin seeds and other spices are roasted, giving a specific aroma.
2. Add carrots, beans, and peas. Stir fry for about 2 minutes. Add washed and drained rice. Keep stirring occasionally and fry the rice till it turns opaque (about 5 minutes). Add salt and water. Stir to mix the salt completely.
3. Cover the pan with a lid and cook for about 15 to 20 minutes over medium-high heat or until all the water is absorbed and the rice is fully cooked.
4. Garnish with chopped coriander leaves and serve hot with raita.