Ingredients:

  • 1.5 cups basmati rice
  • 2.25 cups water
  • 1 tsp lemon juice
  • 2 tbsp ghee
  • 1 medium onion, thinly sliced
  • 1 tbsp ginger-garlic paste
  • 1 green chili, slit lengthwise
  • 1 cinnamon stick (2cm)
  • 3 green cardamom pods
  • 3 cloves
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 0.5 cup carrots, diced
  • 0.5 cup green peas
  • 0.5 cup french beans, chopped
  • 1 medium potato, peeled and cubed
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper

Instructions:

  1. Rinse the basmati rice under cold running water 3–4 times until the water runs clear. Soak the rice in water for 20 minutes, then drain completely. Chop all vegetables into uniform sizes.
  2. Heat ghee in a heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté until they sizzle and smell nutty.
  3. Stir in the sliced onions and sauté until they become translucent and golden. Add the ginger-garlic paste and green chili and stir for 1 minute.
  4. Add the cubed potatoes, carrots, and beans. Stir-fry for 3–4 minutes.
  5. Stir in the soaked and drained rice, lemon juice, salt, and black pepper. Pour in the water or vegetable broth.
  6. Bring to a boil, then cover with a tight lid and simmer on low heat for 12-15 minutes until water is absorbed. Turn off heat and let the rice rest undisturbed for 10 minutes before fluffing with a fork.