Panchranga Pulao

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌾Basmati Rice2 cups, rinsed and soaked 20 minutes
  
• 🌶️Whole Garam Masala Spices1 tsp
  
• 🫙Mixed Vegetables1 cup, chopped
  
• 🫙Cashews1/4 cup
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.

2. 2

   Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.

3. 3

   Fry the onions till deep gold, add ginger garlic paste and green chili, then the ground spices; splash water to keep them from catching.

4. 4

   Add the mixed vegetables and saute two minutes, then slide in the drained rice and turn gently to coat every grain in the masala.

5. 5

   Add hot water and salt, bring to a rolling boil, clamp the lid and steam on the lowest heat; leave it sealed ten minutes off the flame before fluffing.