One of the most popular Indian dishes, vegetable pulao cooked using Shimla Road Basmati rice has a mesmerizing aroma and mouthwatering taste.

Method of preparation :

• Wash Basmati Rice in water and then soak it in water for half an hour.
• Wash and chop spinach.
• Thaw frozen corn kernels till they are soft.
• Peel, wash, and finely chop ginger and garlic. Wash green chilies, remove stem and then slit them into two.
• Heat oil in a non-stick pan, add cumin seeds and when they start to change color, add bay leaf, cloves, pepper corns, green cardamom, black cardamom, cinnamon and mace. Stir fry briefly.
• Add chopped ginger, garlic and slit green chilies
• Cook on medium heat for a minute.
• Add Corn Kernels and continue cooking for two to three minutes. Drain and add Basmati Rice, stir gently for about a minute.
• Add two and a half cup of water, add salt to taste. Bring to a boil, add chopped spinach and mix well. Cook on high heat stirring gently, but continuously.
• When water is almost absorbed, add lemon juice and lower the heat.
• Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.