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Ingredients:
1 cup basmati rice
2 cups mixed vegetables (carrots, peas, beans, cauliflower), diced
1 large onion, thinly sliced
2 tomatoes, chopped
2 green chilies, slit lengthwise
2 tablespoons oil or ghee
1-inch piece of ginger, minced
4 cloves garlic, minced
1 teaspoon cumin seeds
2 bay leaves
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves for garnish

Preparation:
Wash and soak basmati rice in water for 30 minutes. Drain and set aside.
Heat oil or ghee in a large pot or pressure cooker over medium heat.
Add cumin seeds, bay leaves, green cardamom, cloves, and cinnamon stick. Sauté for a minute until fragrant.
Add sliced onions and sauté until golden brown.
Add minced ginger and garlic. Sauté for a minute until the raw smell disappears.
Add chopped tomatoes and green chilies. Cook until tomatoes turn soft and mushy.
Add mixed vegetables and sauté for a few minutes until they are slightly tender.
Add turmeric powder, red chili powder, garam masala powder, and salt. Mix well to coat the vegetables with spices.
Add soaked and drained rice to the pot. Mix gently to combine with the vegetables and spices.
Add 2 cups of water (adjust according to rice quality) and stir well.
Cover the pot with a lid and cook on low heat until the rice and vegetables are cooked through and the water is absorbed. If using a pressure cooker, cook for 1 whistle.
Once done, fluff the pulav with a fork and let it rest for a few minutes.
Garnish with fresh coriander leaves and serve hot with raita or yogurt.

Tips:
You can customize the vegetables according to your preference and availability.
For added flavor, you can sprinkle fried onions and roasted cashews on top before serving.
Adjust the spice levels according to your taste.
Serve Veg Pulav with cucumber raita or mint chutney for a delicious and satisfying meal.
Enjoy your aromatic and nutritious Veg Pulav!

Ingredients:
2 cups of flattened rice (poha)
1 large onion, finely chopped
1 large potato, diced into small cubes
1 green chili, finely chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
8-10 curry leaves
2 tablespoons peanuts
2 tablespoons oil
Salt to taste
1/2 teaspoon turmeric powder
Fresh coriander leaves for garnish
Lemon wedges for serving

Preparation:
Rinse the flattened rice (poha) under running water in a colander and set aside to drain.
Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds.
Once the seeds crackle, add asafoetida, curry leaves, and peanuts. Sauté until peanuts are lightly browned.
Add chopped onions and green chili. Sauté until onions turn translucent.
Add diced potatoes, turmeric powder, and salt. Mix well, cover, and cook until potatoes are tender.
Add drained poha to the pan. Mix gently until well combined.
Cover and cook for 2-3 minutes on low heat, allowing flavors to blend.
Turn off the heat and let it sit for a minute.
Garnish with fresh coriander leaves and serve hot with lemon wedges.

Tips:
Adjust the quantity of green chili according to your spice preference.
You can add grated coconut, chopped tomatoes, or peas for variation.
Make sure not to soak the poha for too long, or it will become mushy.
Serve Poha with a side of yogurt or pickle for a complete meal.
You can also sprinkle some sev or crushed papad on top for added crunchiness.
Enjoy your delicious and nutritious Poha!