Vegetable Pulao

Ingredients:
Basmati Rice - 3 Cups
Onions - 3 (Medium - Thinly Sliced)
Green Chillies - 3 to 4 (Slit Lengthwise)
Ginger-garlic Paste - 1 tbsp.
Tomatoes - 2(Medium - Chopped Finely)
Mixed Veggies - Carrots,Green Beans and
                          Green Peas - 1 Cup of each (Frozen)
Cauliflower - 1 Cup
Coriander Leaves - 1 Bunch (Chopped Finely)
Mint Leaves - Few Stalks (Chopped Finely)
Red Chilli Powder - 11/2 tsp.
Cinnamon Sticks - 2 (Small)
Cardamom - 3
Cloves - 3
Bay Leaves - 2
Ghee - 3 tbsp.
Salt - To Taste
Oil - 1 tbsp.

Method:

Soak the basmati rice for 30 minutes.Drain the water completely and set it aside.

Heat a pressure cooker and add a tbsp. of oil and 3 tbsp. of ghee and add the
whole spices (bay leaves,cardamom,cinnamon sticks and cloves) and fry for 2
mins.

Add thinly sliced onions,green chillies and  a pinch of salt and saute till the onions
are carmalized.

Then add ginger-garlic paste and fry till the raw smell leaves.

Add chopped tomatoes,coriander leaves,mint leaves and a pinch of salt
and cook till the tomatoes are soft.

Now add the frozen mixed veggies,cauliflower,red chilli powder and enough
salt and allow it cook until the vegetables are tender,but not soft and mushy.

Add the soaked basmati rice and 5 cups of water and mix it well.

Check for the seasoning before closing the pressure cooker.

Cover and cook for 1 whistle and reduce the flames to low and
switch off the stove exactly after 2 mins.Do not overcook the rice
and veggies.

Wait for the pressure to release.Then open the cooker and stir it well
until the rice and vegetables are well blended.

Transfer it to a serving bowl and serve it hot with raita or chicken/mutton
curry and an hard boiled egg (optional).