Flavorful Vegetable Pulao

1Rinse the basmati rice (2 cups) under cold water until the water runs clear. Drain and set aside.

2In a large pot, heat some oil over medium heat. Add the cumin seeds (1 teaspoon) and sauté until they start to splutter.

3Add the sliced onions and sauté until they turn translucent and golden brown, stirring occasionally.

4Stir in the ginger-garlic paste (1 teaspoon) and cook for another minute until fragrant.

5Add the diced carrots, bell pepper, (1) and green peas (1 cup). Cook for 5-7 minutes until the vegetables are slightly tender.

6Sprinkle turmeric powder (1 teaspoon), garam masala (1 teaspoon), and coriander powder (1 teaspoon) over the vegetables. Mix well to coat the vegetables evenly with the spices.

7Add the rinsed basmati rice (2 cups) to the pot and gently stir to combine with the vegetables and spices.

8Pour in the vegetable broth (4 cups) and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.

9Once the rice is cooked, fluff it with a fork to separate the grains. Garnish with fresh cilantro leaves before serving.

10Serve the flavorful vegetable pulao hot as a delicious main dish or as a side with yogurt or raita.