Easy Pulav

Long grained Rice - 1 cup soaked for 10 minutes

Jeera - 1 tsp

Peppercorn - 5

Cloves - 3

Cinnamon - 2 1inch pieces

Ghee - 3 tbsp

Carrot - 1 medium cut into big cubes

Beans - 5  cut into 1 inch pieces 

(and /or)

Peas - 1/2  cup
Cauliflower - 1/2 cup (flowerets)

(opt) Lime juice - 1 tbsp

(opt) Garnish:
Fried cashewnuts - 2 tbsp
Fried Raisin - 1tbsp
Onion - 1 cup cut into thin slices and deep fried till golden and crisp
Coriander leaf - 1tbsp

1. Heat 2tbsp of  ghee and splutter the spices.

2. Fry the rice for 3 minutes.

3. Add 2 cups of hot water*, rest of ghee, salt and the vegetables. Mix well. Bring to a boil.

4. Cover with a tight lid, reduce flame to a minimum and let cook for 10 minutes. Do not open for a further 10 minutes. 

5. Fluff the rice with a fork  (add the lemon juice and garnish, if using) and serve hot.

*Tip:
A 1:1 ratio of water : milk adds more taste to pulav but the shelf lif goes down drastically.