Saffron Vegetable Pulao

Method

1. 1

   Rinse and soak the rice

   Wash the basmati in three changes of cold water until it runs clear, then soak 20 minutes. Drain well — this keeps the long grains separate once cooked.

2. 2

   Bloom the saffron

   While the rice soaks, crush the saffron threads lightly between your fingers and stir into the warm milk. Set aside; it will deepen to a rich amber colour.

3. 3

   Build the spice base

   Heat the ghee in a heavy-bottomed pot over medium heat. Add the bay leaf, cardamom, cinnamon and cloves, and fry 30 seconds until fragrant.

4. 4

   Cook the aromatics

   Add the sliced onion and cook, stirring occasionally, 6–8 minutes until soft and lightly golden. Stir in the ginger-garlic paste and cook a further minute.

5. 5

   Add vegetables and rice

   Tip in the mixed vegetables and cook 2–3 minutes. Add the drained rice and stir gently for a minute to coat every grain without breaking it.

6. 6

   Simmer

   Pour in the hot water, season with salt, and bring to a boil. Drizzle over the saffron milk, cover tightly, reduce heat to low and cook undisturbed 15 minutes.

7. 7

   Rest and fluff

   Turn off the heat and let the pot rest, covered, 10 minutes. Fluff with a fork, top with fried onions and coriander, and serve.