• In a pressure cooker, add oil on medium heat. Now add whole spices and wait until it starts to release the aroma. You can use a pan or an Instant Pot to make this recipe.
  
• Add finely chopped onions and green chilies and sauté until translucent.
  
• Now add the ginger garlic paste and saute until the raw smell disappears.
  
• Add chopped tomatoes and mixed vegetables and saute for a minute.
  
• Gently mix the vegetables and add salt to taste. Reduce the stove heat to a low, medium flame and sauté the mixed vegetables for three minutes. Lowering the heat helps the veggies retain their colour and cook evenly.
  
• Add the soaked rice and gently mix it until it combines well with the vegetables.
  
• Add measured water( as it has already been soaked for 20 minutes, the water ratio will be 1:1 ½). Sprinkle some coriander leaves and cover the cooker lid. Exactly cook for two whistles, simmer it for 2 to 3 minutes, and switch off the heat.
  

HOW TO SERVE?

• Transfer the vegetable pulao to a serving bowl and serve it. The pulao goes well with vegetable qorma or raita. Today I paired it with potato qorma, and the combination was heaven.