Tricolored Vegetable Pulao
1 cup rice
2 bay leaves
4 pepper corns
2 pods of cardamom, whole
Salt, to taste
1 tbsp vegetable oil (You can use ghee/clarified butter if you prefer)
1 carrot, peeled and diced
1/4 cup green peas (You can adjust this quantity to suit your liking, I used a little more)
1/4 cup corn kernels (You can adjust this quantity to suit your liking, I used a little more)
1 onion, chopped
Wash the rice and soak it in some water while you prepare the other ingredients for the pulao, about 15 minutes.
Heat some oil in a vessel and add the bay leaves, cinnamon, cardamom, cloves and pepper corns. Let it infuse the oil with its flavors.
Once you can smell the aromas from the spices, add the onions and saute till they are soft and translucent.
Add the vegetables and stir fry them for a couple of minutes. Add salt to taste.
Drain the rice and add it to the veggies. Stir gently.
Add 2 cups of water. (I use a 1:2 rice to water ratio while making a pulao.)
Stir gently to mix everything. Cover and cook till all the liquid is absorbed.
Turn off the fire and fluff the rice up using a fork.