Add basmati rice to a bowl and wash it a few times until water runs clear.
Soak it for at least 15 minutes. Drain off the water and set aside.
While the rice soaks, rinse carrots, beans, peas, potatoes, onions, chilies & mint leaves.
Peel the carrots and potatoes. Nip off both the ends of beans and chop all of them to bite sized pieces.
Slice onions and slit chill. Fine chop the mint leaves. Set all of these aside. Next fry all the whole spices for a minute until they begin to sizzle.
Fry onions & chilies until onions turn golden.
Next saute ginger garlic paste until the raw smell goes off.
Add all the veggies and mint. Saute for 2 to 3 minutes.Cover with lid and steam for five minutes.Now add the rice.
Pour water and add salt too. Taste the water, it has to be slightly salty.
Bring the water to a rolling boil. Next add drained rice and stir.
If cooking in pot, cook on a medium heat until all the water is absorbed. Cover and cook on a low flame until the rice is done fully.
Switch off the flame.When the pressure releases, remove the lid and fluff up the pulao rice with a fork.
Serve veg pulao hot.
