Mixed Vegetable Pulao

Ingredients

• 4 cups rice rinsed
• 2  bay leaves 
• 2  cardamom pods black
• 3  carrots peeled cut into long strips
• 2  cinnamon sticks 
• 0.3 cup cooking oil 
• 1 teaspoon cumin seeds 
• 0.3 pound green beans fresh cut into long strips
• 1 tablespoon ginger-garlic paste 
• 1  onion sliced thin
• 1 cup peas green frozen
• 2  potatoes cubed peeled
• 8 servings salt to taste
• 6.5 cups water 

Equipment

• frying pan

Directions

1. Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes.
2. Add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes.
3. Pour the water over the mixture and season with salt; gently mix to incorporate.
4. Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes.
5. Remove the cover and cook another 15 minutes. Stir gently before serving.