How do I cook aromatic indian pulao for my thali?

Elevate your 'Indian Thali' with our aromatic Pulao recipe. Fragrant rice cooked with spices, vegetables, and flavors that will transport you to India!

You'll need

Items needed to answer the question, How do I cook aromatic Indian Pulao for my Thali. Items include: Basmati rice Mixed vegetables Onion Garlic cloves Ginger Green chillies Cinnamon stick Cloves Green cardamom pods Bay leaves Cumin seeds Turmeric powder Garam masala Vegetable oil Water Salt

Basmati rice 2 cups
Mixed vegetables 1 cup
Onion 1
Garlic cloves 2
Ginger 1 inch piece
Green chillies 2
Cinnamon stick 1
Cloves 4
Green cardamom pods 4
Bay leaves 2
Cumin seeds 1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala 1 teaspoon
Vegetable oil 1 tablespoon
Water 4 cups
Salt to taste

Take note
Make sure to wash the rice thoroughly before cooking. Exercise caution when handling hot pots and pans.

1

Preparation: Gather the ingredients

Collect all the items needed for the recipe: 2 cups of basmati rice, 1 cup of mixed vegetables (carrots, peas, and beans work well), 1 onion (finely chopped), 2 cloves of garlic (minced), 1 inch piece of ginger (grated), 2 green chillies (slit), 1 cinnamon stick, 4 cloves, 4 green cardamom pods, 2 bay leaves, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 tablespoon vegetable oil, 4 cups of water, salt to taste.

2

Prepare the rice

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and fry until they start to sizzle. Add the onion, garlic, ginger, green chillies, cinnamon stick, cloves, cardamom pods, and bay leaves. Sauté until the onions turn golden brown.

3

Cook the Pulao

Add the mixed vegetables to the pot and sauté for a couple of minutes. Add the soaked and drained rice to the pot and mix well with the vegetables and spices. Sprinkle turmeric powder, garam masala, and salt over the mixture. Stir to evenly coat the rice with the spices. Pour 4 cups of water into the pot and bring it to a boil.

4

Simmer and serve

Once the water comes to a boil, reduce the heat to low and cover the pot. Let the Pulao simmer for about 15-20 minutes, or until the rice is cooked and all the water has been absorbed. Fluff the rice with a fork and remove the cinnamon stick, cloves, cardamom pods, and bay leaves. Your aromatic Indian Pulao is now ready to be served in your Thali!