Here’s a simple recipe for making a flavorful vegetable pulao.

Rinse basmati rice until clear, soak for 20 minutes, then drain.

Chop the mixed vegetables into bite-sized pieces.

Heat ghee or oil, then sauté cumin seeds, bay leaves, cloves, cardamom, and cinnamon stick until fragrant.

Cook the sliced onion until golden, then add garlic, ginger, and green chilies, and cook for another minute.

Add the vegetables, spices, and salt to the pan; cook for 5 minutes, stirring occasionally.

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

Add the water or broth and bring to a boil.

Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked, or cook for 1 whistle in a pressure cooker.

Once cooked, let the pulao sit covered for 5 minutes, then fluff with a fork and garnish with cilantro or mint.

Serve hot with raita, pickle, or a side salad.