Veg Tehri Pulao

Ingredients:

• 2 cups basmati rice, washed and soaked for 30 minutes

• 3 tbsp oil or ghee

• 1 tsp cumin seeds

• 1 bay leaf

• 2-3 cloves

• 2-3 green cardamoms

• 1 black cardamom

• 1 cinnamon stick

• 1 onion, thinly sliced

• 1 tsp ginger-garlic paste

• 1-2 green chillies, chopped

• 1 carrot, diced

• 1 potato, diced

• 1/2 cup green peas

• 1/2 cup cauliflower florets

• 1/2 cup sliced mushrooms

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• Salt to taste

• 4 cups water

• 1/4 cup chopped coriander leaves

• 1/4 cup chopped mint leaves

• Juice of 1 lemon

Instructions:

1. Heat the oil or ghee in a large pot or pressure cooker over medium heat. Add the cumin seeds, bay leaf, cloves, green cardamom, black cardamom, and cinnamon stick. Fry for 1-2 minutes until fragrant.

2. Add the sliced onions, ginger-garlic paste, and green chillies. Fry for 2-3 minutes until the onions turn translucent.

3. Add the diced carrot and potato, along with the green peas, cauliflower florets, and sliced mushrooms. Fry for 3-4 minutes until the vegetables are lightly browned.

4. Add the turmeric powder, coriander powder, cumin powder, and salt to taste. Mix well and fry for another minute.

5. Add the soaked rice to the pot or pressure cooker and stir gently to mix with the vegetables and spices.

6. Add 4 cups of hot water and bring to a boil. Reduce the heat to low, cover the pot or pressure cooker, and cook for 10-12 minutes or until the rice is cooked and the water is absorbed or you can cook till 2 whistles blow of pressure cooker.

7. Once the rice is cooked, turn off the heat and let it sit covered for 5 minutes.

8. Fluff the rice gently with a fork and sprinkle with chopped coriander leaves, mint leaves, and lemon juice.

9. Serve hot with raita or yogurt on the side. Enjoy your delicious and healthy veg tehri pulao!