Pulao

Basant Panchami is all about fresh beginnings, soft sunshine, and the colour yellow. On the occasion of Basant Panchami, we’re sharing a simple pulao recipe with you — a dish that has long been an inherent part of the traditional Basant Panchami lunch, bringing warmth, colour, and comfort to the celebration.

Ingredients for Pulao

• P Mark Mustard Oil – 2 tbsp

• Basmati Rice – 1 cup (soaked for 20 minutes)

• Mixed Vegetables (carrot, beans, peas) – 1 cup

• Onion – 1 medium, thinly sliced

• Green Chilli – 1, slit

• Ginger-Garlic Paste – 1 tsp

• Bay Leaf – 1

• Green Cardamom – 2

• Cloves – 3

• Cinnamon – 1 small stick

• Cumin Seeds – 1 tsp

• Turmeric Powder – ¼ tsp

• Garam Masala – ½ tsp

• Salt – to taste

• Water – 2 cups

• Fresh Coriander – for garnish
  

Method for Pulao

1. Heat P Mark Mustard Oil in a heavy-bottomed pan until it reaches its aromatic point. Add cumin seeds and let them crackle.

2. Add bay leaf, cardamom, cloves, and cinnamon. Sauté briefly until fragrant.

3. Add sliced onions and sauté until soft and lightly golden. Stir in ginger-garlic paste and green chilli; cook until the raw aroma disappears.

4. Add mixed vegetables, turmeric, salt, and garam masala. Toss well and cook for 2–3 minutes.

5. Drain the soaked rice and add it to the pan. Gently mix to coat each grain with the spices and mustard oil.

6. Pour in water, bring to a boil, then cover and cook on low heat for 10–12 minutes or until the rice is fluffy and fully cooked.

7. Switch off the heat and let it rest for 5 minutes. Fluff gently with a fork.

8. Garnish with fresh coriander. Your Pulao is ready!

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