3 cups water (might need to add a little more if using cauliflower)
4 tbsp ghee
½ tsp cumin seeds
3-4 cloves
4 garlic cloves, finely chopped
3-4 green cardamoms
1 black cardamom
1 star anise
2 inch stick cinnamon
1 tsp coriander powder
1-2 tsp red chilli powder
Few saffron threads mixed in a tbsp of warm water
Salt and pepper, to taste
1 potato, peeled and cut into small pieces
½ cup chopped green beans
½ cup peas,
1 cauliflower, chopped
Cilantro, for garnish
You can also add carrots, but I chose not to
Instructions
Wash and soak the rice for 15 minutes
In a large enough pan to cook the rice add ghee and let it heat. Once hot add the whole spices. Let sizzle and then add the cumin seeds. Fry for a few seconds and then add the coriander and red chilli powder.
Add the veggies and cook them for 3-4 minutes. Till the water dries out.
Add the rice and cook for 4 minutes till the moisture evaporates. Add the water, along with salt, pepper and saffron. Increase heat to high and cook for 8 minutes or till the water on the top evaporates and you can see the rice. Cover tightly and lower heat to a simmer. Cook for another 8-10 minutes.
Switch off heat and uncover. Fluff up the rice. The rice should be cooked but not mushy.
Keep uncovered, till cool. Let it sit for a few hours for the flavors to develop. Garnish with fresh cilantro.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/04/20/gmt-vegetable-pulao/