Ingredients1 cup basmati rice2 cups water1 tbsp oil or ghee1 medium onion, thinly sliced1 tsp ginger-garlic paste1 cup mixed vegetables (carrot, peas, beans, cauliflower, etc.)1 green chilli, slit (optional)1 bay leaf1-inch cinnamon stick2–3 cloves2 green cardamoms½ tsp cumin seedsSalt to taste2 tbsp chopped fresh coriander1 tbsp mint leaves (optional)PreparationRinse the basmati rice 2–3 times and soak for 20 minutes. Drain.Heat oil or ghee in a pot or pressure cooker.Add cumin seeds, bay leaf, cinnamon, cloves, and cardamoms. Sauté for 30 seconds until aromatic.Add sliced onions and cook until light golden.Stir in ginger-garlic paste and green chilli; cook for 1 minute.Add the mixed vegetables and sauté for 2–3 minutes.Add the drained rice and gently stir for 1 minute.Pour in water and add salt. Mix carefully.Bring to a boil, then cover and cook on low heat for 12–15 minutes, or until the rice is tender and the water is absorbed.Turn off the heat and let it rest, covered, for 5 minutes.Fluff with a fork and garnish with coriander and mint.Serving suggestionsServe vegetable pulao hot with raita, papad, pickle and salad.