Vegetable Pulao with Mixed Nuts

Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

Heat 1 tablespoon of oil or ghee in a heavy-bottomed pot over medium heat. Add the mixed nuts and sauté until golden brown and fragrant, about 2-3 minutes. Remove nuts and set aside.

In the same pot, add the remaining 1 tablespoon of oil. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until spices release their aroma.

Add the sliced onions and sauté until translucent and lightly golden, about 5-6 minutes.

Add minced garlic, ginger, and green chili (if using). Sauté for 1-2 minutes until fragrant.

Add the chopped mixed vegetables and sauté for 3-4 minutes.

Add turmeric powder, garam masala powder, and salt. Mix well.

Add the soaked, drained basmati rice and gently stir for 2 minutes to coat the rice with the spices and vegetables.

Pour in 3 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is tender and water is absorbed.

Turn off the heat and let the pulao rest, covered, for 5 minutes to steam.

Gently fluff the rice with a fork. Stir in the toasted mixed nuts and garnish with chopped cilantro before serving.