Spiced Vegetable Pulao with Cashews and Raisins

This fragrant Spiced Vegetable Pulao combines traditional Indian flavors with a twist of sweetness from cashews and raisins. The basmati rice is cooked to perfection with a medley of seasonal vegetables, aromatic spices, and a hint of saffron, making it a delightful main course that is both filling and satisfying. It's a vegetarian dish that fits well within various dietary preferences.

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 1/2 cup cashews
• 1/4 cup raisins
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• A pinch of saffron strands (optional)
• Fresh cilantro for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a large pot, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
3. Add sliced onions, garlic, and ginger. Sauté until the onions are golden brown.
4. Stir in the mixed vegetables, coriander powder, turmeric powder, and salt. Cook for about 5 minutes until the vegetables are slightly tender.
5. Add the soaked and drained rice to the pot, followed by water. If using saffron, dissolve it in a tablespoon of warm water and add it to the pot.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the rice is fluffy and all the water has been absorbed.
7. In a small pan, lightly toast the cashews until golden brown. Add the raisins to the pan and cook for a minute until they puff up.
8. Fluff the pulao with a fork, then gently mix in the toasted cashews and raisins.
9. Garnish with fresh cilantro before serving.