Vegetable Pulao

• 2 tablespoons Aazol’s Gharwala Ghee
• 1 teaspoon jeera (cumin seeds)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1/2 cup cauliflower florets
• 1/2 cup carrot, diced
• 2 green chillies, chopped
• 1/2 cup green peas
• Salt to taste
• 1/2 teaspoon haldi (turmeric powder)
• 1 teaspoon dhaniya (coriander) powder
• 1 tablespoon Aazol’s Ghati Masala
• 1 cup Aazol’s Indrayani Rice, rinsed and soaked
• 1¾ cups water

Method:

1. Sauté the Aromatics:

Heat Aazol’s Gharwala Ghee in a pressure cooker over medium heat.

Add jeera and let it splutter.

Add the chopped onions and sauté until golden brown.

2. Add Vegetables:

Stir in the chopped tomatoes and cook until soft.

Add cauliflower, carrots, and green chillies. Stir well and cook for 3-4 minutes.

Add green peas and continue stirring

3. Season the Pulao:

Add salt, haldi, and dhaniya powder. Mix well.

Stir in Aazol’s Ghati Masala, blending the spices evenly with the vegetables.

4. Cook the Rice:

Add Aazol’s Indrayani Rice and stir gently to coat the grains with the masala.

Pour in 1¾ cups of water and mix well.

Close the pressure cooker and cook for 2 whistles on medium heat.

5. Serve:

Allow the pressure to release naturally. Open the lid, fluff the rice gently, and garnish with fresh coriander if desired.

Serve hot with yoghurt or a side salad.