Vegetable Pulao with Cashews

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.

Heat the ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for 30 seconds until aromatic.

Add the sliced onions and sauté until golden brown, about 6-8 minutes.

Add ginger-garlic paste and green chili (if using). Sauté for 1-2 minutes until the raw smell disappears.

Add the mixed vegetables and salt. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly tender.

Add the drained rice to the pan and gently mix to coat the rice grains with the spices and vegetables.

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

While the rice is cooking, heat 1 tablespoon of ghee in a small pan over medium heat. Add the cashews and fry until golden brown, about 2-3 minutes. Remove from heat and set aside.

Once the rice is cooked, remove from heat and let it rest covered for 5 minutes. Then gently fluff the rice with a fork.

Transfer the pulao to a serving dish. Garnish with the fried cashews and chopped fresh coriander leaves. Serve hot.