Broccoli and Carrot Pulao
Clean, wash and soak the rice in water for 10 minutes. Drain and keep aside.
Heat oil in a heavy bottomed pan, sauté cumin seeds, bayleaf, cloves, and black peppercorns till they crackle. Add the carrots, broccoli and salt, stir-fry for 3-4 minutes.
Remove and discard whole spices, keep the vegetables aside.
Boil water in a separate pot, cook the rice until done and drain excess water.
Gently fold in the cooked vegetables into the rice, transfer to a serving platter. serve hot, accompanied by walnut Raita.