1. Preparing the Rice:

• Heat 2 tablespoons of ghee or oil in a pan.
• Drain before using.

2. Sautéing the Base:

• Heat 2 tablespoons of ghee or oil in a pan.
• Add whole spices (1 bay leaf, 1 cinnamon stick, 2 cloves, 2 cardamoms) and let them release aroma.
• Add 1 sliced onion and sauté until golden brown.
• Add 1 tsp ginger-garlic paste and 2 slit green chilies; sauté until the raw smell goes away.

3. Adding Vegetables:

• Add 1 cup of chopped vegetables (carrot, beans, peas, potato).
• Add salt and 1/4 tsp turmeric powder.
• Sauté the vegetables for 3–4 minutes.

4. Mixing the Rice:

• Add the soaked and drained rice to the pan.
• Gently stir to coat the rice with spices and vegetables.

5. Cooking:

• Add 2 cups of water and bring it to a boil.
• Cover the pan with a lid and simmer on low heat for 12–15 minutes or until the rice is fully cooked.
• Do not stir too much while cooking to avoid breaking the rice grains.

6. Finishing Touch:

• Once cooked, turn off the heat.
• Sprinkle 1/2 tsp garam masala powder.
• Let it rest covered for 5 minutes.
• Fluff the rice gently and garnish with chopped fresh coriander.

7. Serving:

• Serve the hot Vegetable Pulao with raita, salad, or your favorite curry!