Vegetable Pulao

Ingredients

• 1 1/2 cups rice, long-grain jasmine or basmati
• 1 1/2 cups onion, cut into 1-inch thin slices
• 1/2 cup potatoes, cut into 1-inch thin pieces
• 1/2 cup carrots, cut into 1-inch thin pieces
• 1/2 cup (french) green beans, cut into 1-inch pieces
• 1/4 cup peas (optional) fresh or frozen1-2 green chillies, slit and halved
• 3-4 tsp vegetble oil
• Salt to taste

For Seasoning

• 3 tsp vegetable oil
• 1 small bay leaf
• 1 tsp cumin seeds
• 4-5 cloves
• 10-12 black pepper corns

Preparation

1. Soak the rice in 1 1/4 cups water for 10-15 minutes.
   
   
2. Heat 2-3 tsp oil in a skillet, and add the onions and a little salt. Saute until well-browned. Remove and place in the rice cooker.
   
   
3. In the same skillet, add 1 tsp oil and lightly saute the green chillies, beans, potatoes, carrots and peas. Remove in the rice cooker.
   
   
4. Drain the water from the rice and set aside the water.
   
   
5. In a pan, heat 2-3 tsp oil and add the cumin seeds and fry until lightly browned. Then add the bay leaf, cloves, cardamom, and pepper corn and fry for a couple seconds until aromatic.
   
   
6. Add the rice and and saute for a minute until the rice is aromatic. Add the rice to the rice cooker.
   
   
7. Add 3 3/4 cups water (use the water used for soaking), salt to taste, stir well, and turn on the rice cooker.
   
   
8. When the vegetable pulao is done, stir gently.
   
   
9. Serve the vegetable pulao with raita and pappadum.

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