Method

1. Heat oil in a heavy-bottomed pot on medium flame.

2. Add whole spices: cinnamon, bay leaf, cumin seeds, black cardamom, star anise, cloves, and black peppercorns. Let them sizzle until aromatic.-

3. Add hing powder and sliced onions. Sauté until onions turn translucent.

4. Toss in all the chopped vegetables: cauliflower, carrot, beans, potato, peas, and capsicum. Stir to coat with oil and spices.

5. Sprinkle in the ground spices: turmeric, red chili, garam masala, coriander powder, cumin powder, and salt. Mix well to coat everything evenly.

6. Add 2 cups of water and soaked rice. Stir gently.

7. Cover the pot and cook on medium heat for 10 minutes.

8. Lower the flame and simmer for another 20 minutes, or until rice is cooked and flavors are well combined.

9. Fluff gently with a fork before serving.

Recipe Notes:

• Soak basmati rice for at least 10 minutes to get a fluffier texture.

• Add seasonal vegetables like zucchini or sweet corn for variation.

• For richer flavor, stir in a splash of coconut milk before simmering.

• Serve with dairy-free yogurt, cucumber salad, or pickle on the side.