Vegetable Pulao with Yogurt Raita

For the Vegetable Pulao:

1. In a large pot, heat olive oil or ghee over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until fragrant.

2. Add thinly sliced onions and sauté until they turn golden brown.

3. Stir in diced carrots, chopped green beans, and green peas. Sauté for a few minutes until the vegetables start to soften.

4. Drain the soaked rice and add it to the pot. Sauté for a couple of minutes to lightly toast the rice.

5. Pour in 2 cups of water and add salt. Bring the mixture to a boil.

6. Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 15-18 minutes, or until the rice is cooked and the water is absorbed.

7. Remove from heat and let the pulao rest for 5-10 minutes before fluffing it with a fork.

For the Yogurt Raita:

1. In a bowl, whisk the plain yogurt until smooth.

2. Add grated cucumber, grated carrot, roasted cumin powder, and salt. Mix well.