### TranslatedIngredients: 2 cups Basmati rice,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),1 Bay leaf (tej patta),4 Cloves (Laung),2 Black cardamom (Badi Elaichi),1/2 Inch Cinnamon Stick (Dalchini),1/2 Tablespoon Ginger Garlic Paste,4 Green Chillies - minced,1 Onion - finely chopped,1 Tomato - finely chopped,1/2 Cup Green peas (Matar),Salt - to taste,Sunflower Oil - as needed,1 Tablespoon Lemon juice ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 2 ### Cuisine: Nepalese ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making Nepalese Vegetable Pulao Recipe, soak Basmati rice for at least 30 minutes in water before cooking.Heat oil in a kadai/heavy bottomed pan. Once the oil is mildly hot, add cumin seeds and let them splutter.Next, add bay leaf, cloves, cinnamon, black cardamom and let them cook on low heat till you start getting the fragrance of these spices. This will take 15 to 20 seconds.After 15 to 20 seconds, add turmeric powder, ginger-garlic paste & minced green chillies and cook for another minute. Then add chopped tomatoes, onion and peas into the pan. Cook on low heat for 3-5 minutes.Drain water from soaked rice and add the rice into the pan. Give it a good stir to mix everything properly.Add about 2 cups of water and salt, stir again, cover it and cook it 15 to 20 minutes.When the rice is almost cooked, add lime juice and mix it again. Cook for a few more minutes and switch off once done.Serve Nepalese Vegetable Pulao Recipe hot with Mint And Pomegranate Raita Recipe and Crispy Crunchy Roti Ke Papad Recipe for a weekday lunch.
