Spiced Indian-Style Vegetable Pulao (Long-Grain Rice) with Vegetables Recipe

Ingredients:

• 3 tablespoons ghee or vegetable oil
• 1 cinnamon stick
• 5 whole cloves
• 4 whole green cardamom pods
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon chili powder
• 1 bay leaf
• 1 medium yellow onion, minced
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/2 teaspoon ground turmeric
• 1 1/2 cups diced mixed vegetables ? such as carrots, green beans, and red bell peppers (See Cook's Tips)
• 1 cup basmati rice, rinsed and drained (See Cook's Tips)

Directions:

1. In a large pot with a lid, heat ghee or oil over medium heat. Add spices (cinnamon stick through bay leaf). Stir until fragrant and color darkens, 1 to 2 minutes. Add onion and 1 teaspoon salt. Sauté until soft, about 3 minutes. Stir in garlic, ginger, and turmeric. Add vegetables. Sauté another 2 to 3 minutes until soft.
2. Stir in rice and 1 1/2 cups water. Cover pot and bring to boil. Reduce heat and simmer gently, 15 to 20 minutes, or until rice is tender and water is absorbed. If desired, remove whole spices before serving. Season with salt, to taste. Serve warm.
3. Cook's Tip:
4. Frozen vegetables can be used in place of fresh.
5. Rinse rice a couple of times in cold water to rid it of starch so the grains stay separate once cooked. The water does not have to run clear.