Recipe  

Servings: 2-3 (as a main course)

Portion Size: About 1 to 1.5 cups per person cooked rice

Preparation Time: 10-15 minutes (soaking rice, chopping vegetables)

Cooking Time: 20-25 minutes (sautéing and cooking the pulao)

Ingredients 

• 1 cup basmati rice, soaked for 15-20 minutes 

• 1/2 cup chickpeas, boiled (or canned, drained) 

• 1/2 cup diced mixed vegetables (carrots, peas, beans, and cauliflower) 

• 2 tbsp oil or ghee 

• 1 tsp cumin seeds 

• 1 bay leaf 

• 1 medium onion, thinly sliced 

• 1 medium tomato, chopped in medium size 

• 1/2 tsp turmeric powder  

• 1/2 tsp red chili powder (optional) 

• 1/2 tsp garam masala 

• Salt to taste 

• 2 cups water 

• Fresh coriander leaves, chopped (for garnish)

Equipment 

• Large pot or pressure cooker 

• Spatula or spoon 

• Strainer 

• Measuring cups 

Instructions 

Prepare the Ingredients 

• Wash, Rinse, and soak the basmati rice for 15-20 minutes. Drain before cooking. 

Heat the Oil/Ghee 

• In a large pot, heat oil or ghee over medium heat. Add cumin seeds and bay leaf, letting them sizzle for a few seconds. 

• Add the sliced onions and sauté until they turn golden. Add the chopped tomatoes and cook for another minute. 

• Add the diced mixed vegetables and boiled chickpeas. To save time, you can add frozen vegetables and canned chickpeas. Sprinkle turmeric, red chili powder, garam masala, and salt. Sauté the mixture for 2-3 minutes to blend flavors. 

• Gently add the drained basmati rice and mix it with the vegetables and chickpeas, ensuring the rice is well-coated in spices. Let it cook for 2-3 minutes so masalas get absorbed nicely into the 

• Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover, and cook for 15-20 minutes or until the rice is tender and water is absorbed. 

Garnish and Serve 

• Once cooked, let the pulao sit for 5 minutes before fluffing it with a fork. Garnish with fresh coriander leaves and serve hot. 

Tips 

• Soaking Rice- Soaking the rice helps it cook faster and fluffier. 

• Add whole spices like cloves, cinnamon, and cardamom to enhance the aroma. 

• Adjust Vegetables-  Use seasonal vegetables or whatever is available to make the dish more colorful and nutritious. 

• Texture Tip- For a crunchier pulao, lightly sauté chickpeas before adding them to the dish. 

• Add a tablespoon of desi ghee before serving to make it more aromatic and flavorful. 

• Make it in a Pressure Cooker:** To save time, cook the pulao in a pressure cooker with 1.5 cups of water. Cook on medium heat for one whistle and let the pressure release naturally. 

• You can also make it in InstaPot by using the saute setting for the initial steps and the cook rice setting.