Mixed Vegetable Pulao (Pilaf)

Golden yellow basmati rice with colorful vegetables and an aroma that can make you hungry on a full stomach. That is what this mixed vegetable pulao is. It is one of my moms original recipes and its a masterpiece. The magic is in the aromatics, she uses whole spices but does not overwhelm the subtle flavor of rice or the veggies. Again this is a recipe which tastes best when made in ghee so dont count calories there. The veggies can be fresh or frozen. Peel and dice the potatoes about 1 centimeter cubes. Cut the veggies in uniform size so that they all cook at the same time and some of them don't become mushy.

Ingredients:

2 cups raw mixed vegetables, caulifower, peas, carrots, french beans, potatoes

2 cups raw long grain basmati rice

1 tablespoon ghee

1 medium onion, chopped finely

3-4 cloves garlic

1 inches stick of cinnamon

4-5 cloves

2 dry bay leaves

3 green chilies

1 inch knob of ginger, grated

1 teaspoon cumin seeds

Pinch asafoetida (hing)

1/2 teaspoon turmeric

3 tablespoons chopped coriander

Salt

Wash the rice thoroughly and soak in 4 cups of water for one hour. Take ghee in a heavy bottomed vessel and heat. Add the hing and jeera when hot. Add cinnamon, cloves, bay leaves, onion, garlic, chillies and ginger and saute for 3-4 minutes on medium heat, till the onions are translucent in color. Add the veggies, salt and turmeric. Saute for a couple of minutes. Add the rice.
You can either cook this in a pressure cooker for 2 whistles and then on low heat for 3 minutes. Then remove from heat and cool. If you are making this in a rice cooker, prep the vegetables in the rice cooker vessel and put it to cook. This can also be made on open flame, it will take upto 15 minutes. Check after 10 minutes to check doneness. You may also need to add some more water and use a larger vessel for the open flame method. 

When done add the coriander and serve hot with this or this raita.