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Mughlai Pulao is a lightly spiced Indian rice dish with delicate aromatics and a subtle, fragrant flavor. This versatile vegetarian side dish complements any curry and is a family mealtime staple.
Rinse the basmati rice thoroughly in cold water until the water runs clear, then soak for 20 minutes and drain.
Heat 2 tbsp ghee in a heavy-bottomed pan over medium heat. Add the sliced onion and sauté until golden brown, being careful not to burn.
Add cinnamon stick, bay leaf, cloves, and cardamom pods to the pan; fry for 30 seconds until fragrant.
Stir in carrots, green peas, cashew nuts, and raisins. Sauté for 2 minutes, allowing the vegetables and nuts to absorb the aromatic flavors.
Add the drained rice, then gently toast for 1 minute, ensuring all grains are coated in ghee and spices. Pour in water, salt, and black pepper; bring to a boil, reduce heat to low, and cover. Cook for 15 minutes, then let stand off heat, covered, for 10 minutes before gently fluffing with a fork.
