Vegetable Pulao

For 3-4 persons

Ingredients:
– 1 cup Basmati rice
– 3 tbsps vegetable oil
– 1 large onion chopped fine
– 1 tsp ginger minced
– 1 tsp garlic minced
– 1 tsp coriander powder
– 1 tsp cumin powder
– 1/2 tsp turmeric powder
– 1 tsp garam masala powder
– 2 cups chopped mixed vegetables of your choice (I used green peas)
– Salt to taste
– 2 1/2 cups warm water
– 3 tbsps chopped fresh coriander to garnish the pulao

Directions:
– Wash rice throughly, set aside.
– Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till soft.
– Add the ginger and garlic pastes and fry for 1 minute.
– Now add all the spice powders and mix well. Cook/ brown the masala (onion-ginger-garlic-spice mix) till the oil begins to separate from it. You may need to sprinkle a little water over the masala as it cooks, to keep it from burning. Stir frequently while browning masala.
– When the masala is cooked, add the tomato to it and cook till pulpy.
– Add the rice, the mixed veggies to the masala, add salt to taste and pour in the warm water. Stir well. Cook till the water comes to a boil. Stir and monitor the cooking till most of the water dries up and the rice begins to develop ‘pits’ on its surface. Turn the heat down to low/ simmer and cover the pan. Cook till done. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely.
– Turn the heat off now as some cooking will continue to take place even after you do that. Let the dish rest on the stove (turned off) for 5 minutes.
– Uncover and garnish the Pulao with the chopped fresh coriander. Serve piping hot with yoghurt and mango chutney.

Source: Adapted from here