Gluten-Free Vegetable Pulao with Coconut Milk

Instructions

1. 1Measure the 2 cups of Basmati Rice and place it in a bowl. Cover the rice with water and let it soak for 30 minutes. After 30 minutes, drain all the water from the rice and set it aside.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 177°C). Add the 2 tablespoons of Oil. Once the oil is shimmering, add the 1 teaspoon of Cumin Seeds and cook for about 30 seconds, or until they smell fragrant.
3. 3Add the 1 medium Onion, which has been chopped, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion pieces are golden brown.
4. 4Stir in the 1 tablespoon of Ginger-Garlic Paste and cook for 1 minute more, stirring constantly, until it smells fragrant.
5. 5Add the 2 cups of Mixed Vegetables to the pot. Cook and stir for 5-7 minutes, until the vegetables begin to soften slightly.
6. 6Pour in the 1 can of Coconut Milk. Add the drained 2 cups of Basmati Rice, 1 teaspoon of Garam Masala, and 1 teaspoon of Salt. Stir everything together and bring the mixture to a boil.
7. 7Once boiling, immediately reduce the heat to low (93.33°C / 93°C). Cover the pot tightly with a lid and let it simmer for 20-25 minutes. The rice is cooked when it has absorbed all the liquid and is tender.
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Stir in the 1/4 cup of Mint Leaves and the 1/4 cup of Cilantro. Serve the Vegetable Pulao hot.

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