Let’s make it.
- Rinse the rice 3–4 times, until the water is mostly clear. Cover with fresh water, soak for 20 minutes, then drain well.
- Heat the ghee in a heavy pot with a tight-fitting lid over medium heat. Add the cumin, bay leaf, cardamom, cloves, and cinnamon; stir for about 30 seconds, until fragrant.
- Add the onion and cook for 6–8 minutes, stirring, until soft and lightly golden at the edges. Stir in the ginger-garlic paste for 30 seconds.
- Add the carrot, beans, peas, and salt. Cook for 3 minutes, stirring so the vegetables are coated with the spices.
- Fold in the drained rice gently and cook for 1 minute. Pour in the hot water and bring it to a full boil. Taste the liquid and adjust the salt if needed.
- Cover tightly, reduce the heat to its lowest setting, and cook for 12 minutes without stirring. Turn off the heat and leave the pot covered for 10 minutes.
- Remove the whole spices if you like. Fluff the rice gently with a fork and finish with chopped coriander.
A few kitchen notes
A plain raw basmati is a general option for a separate-grain pulao. Rice absorption varies, so check the cooking guidance on the pack you use.
Cut the vegetables into similar-sized pieces so they cook evenly.
A general kitchen recipe and illustrative serving image. Cooking times vary with rice, equipment and soaking. No specific Ivvaz variety has been tested for this recipe.