Recipe Instructions:
Ingredients:
• 1 cup basmati rice, rinsed and soaked for 30 minutes
• 1 lb meat (lamb, chicken, or beef), cut into cubes (optional)
• 2 tablespoons ghee or vegetable oil
• 1 onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• Whole spices (2-3 cloves, 2-3 cardamom pods, 1-inch cinnamon stick)
• 1 tomato, diced
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 cups water or broth
• Salt, to taste
• Fresh cilantro or mint leaves, chopped, for garnish
Instructions:
• Heat ghee or oil in a large pot over medium heat. Add whole spices and sauté until fragrant.
• Add thinly sliced onion and cook until golden brown. Stir in ginger-garlic paste and cook for another minute.
• Add meat cubes and cook until browned on all sides.
• Stir in diced tomato and mixed vegetables. Drain soaked rice and add to the pot. Sauté for 2-3 minutes.
• Pour in water or broth. Season with salt to taste. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
• Remove from heat and let pulao rest, covered, for 5 minutes. Fluff rice with a fork. Garnish with chopped fresh cilantro or mint leaves before serving.
