Ingredients

For the Rice
Basmati rice 1 1/2 cups
Water 3 cups
Ghee or oil 2 tbsp
Salt To taste
Whole Spices
Cumin seeds (jeera) 1 tsp
Bay leaf 1
Cinnamon stick 1 inch
Cloves (laung) 3-4
Green cardamom 3
Black cardamom 1
Star anise 1
For the Vegetables
Onion 1 medium, sliced
Ginger-garlic paste 1 tbsp
Green chillies 2, slit
Carrot 1/2 cup, diced
French beans 1/2 cup, chopped
Green peas 1/2 cup
Potato 1 medium, cubed
Seasoning
Bhavo Kashmiri Red Chilli Powder 1 tsp
Bhavo Turmeric Powder 1/2 tsp
Garam masala 1/2 tsp
Fresh coriander leaves 2 tbsp, chopped
Fresh mint leaves 1 tbsp, chopped
Lemon juice 1 tsp (optional)

Steps

Step 1: Prepare the Rice

Time: 15 minutes

  • Rinse the basmati rice under running water until the water runs clear.
  • Soak the rice in water for 15 minutes, then drain and keep aside.

Step 2: Temper the Whole Spices

Time: 5 minutes

  • Heat ghee or oil in a deep pan or kadai.
  • Add cumin seeds and let them crackle.
  • Add bay leaf, cinnamon, cloves, green cardamom, black cardamom, and star anise. Sauté for a few seconds until fragrant.

Step 3: Sauté the Vegetables

Time: 7 minutes

  • Add sliced onions and sauté until light golden.
  • Add ginger-garlic paste and green chillies. Cook for 1 minute.
  • Add carrots, beans, peas, and potatoes. Cook for 3-4 minutes.

Step 4: Add the Spices

Time: 3 minutes

  • Add Bhavo Kashmiri Red Chilli Powder, Bhavo Turmeric Powder, and salt.
  • Mix gently and cook for 1-2 minutes so the vegetables absorb the flavors.

Step 5: Cook the Pulao

Time: 15 minutes

  • Add the soaked basmati rice and gently mix with the vegetables.
  • Pour in water and bring it to a boil.
  • Cover and cook on low heat until the rice is tender and all the water is absorbed.

Step 6: Garnish & Serve

Time: 3 minutes

  • Sprinkle garam masala and gently fluff the pulao with a fork.
  • Garnish with fresh coriander and mint leaves.
  • Serve hot with raita, pickle, or your favorite curry.