Veg Pulao

Rinse 1 cup of Suraj Sona Masoori Rice well under running water until the water runs clear. Soak it for about 15 minutes and then drain. :contentReference[oaicite:1]{index=1}

Heat 1 tablespoon of oil or ghee in a heavy-bottomed pot on medium flame. Add whole spices like bay leaf, cloves, green cardamom, and cinnamon. Sauté for 30 seconds until fragrant. :contentReference[oaicite:2]{index=2}

Add sliced onions to the pot and cook until they turn translucent. Then add mixed vegetables — carrot, peas, beans — and sauté for 2–3 minutes. :contentReference[oaicite:3]{index=3}

Add the soaked rice to the pot, stir gently so the rice mixes with the sautéed vegetables and spices. Season with salt to taste. :contentReference[oaicite:4]{index=4}

Pour in 2 cups of water and bring to a boil. Once boiling, reduce the flame to low, cover with a lid, and simmer for about 12–15 minutes until the rice is cooked and water is absorbed. :contentReference[oaicite:5]{index=5}

Turn off the heat and let the pulao rest for 5 minutes. Gently fluff the rice with a fork. Serve hot with raita, pickle, or papad as a complete meal. :contentReference[oaicite:6]{index=6}