Vegetable Pulao

Rinse basmati rice under cold running water until the water runs clear; set aside. Dice onion, mince garlic and ginger, and cut vegetables into even, bite-sized pieces.

Heat ghee in a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Stir in diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.

Add minced garlic and ginger; cook for 1 minute, stirring constantly, until fragrant.

Add primary and secondary vegetables; cook for 2 minutes, stirring, to release flavors.

Stir in garam masala, turmeric, salt, and black pepper; toast for 30 seconds until the spices bloom.

Add rinsed rice and stir to coat with ghee and spices, cooking for 1–2 minutes.

Pour in vegetable broth, bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.

Remove from heat and let stand, covered, for 5 minutes to finish steaming.

Fluff rice gently with a fork. Taste and adjust seasoning if needed. Transfer to a serving dish and garnish with fresh cilantro if desired.