Simple Vegetable Pulao with Sunflower Oil

A good pulao should taste of vegetables and whole spices — which is exactly where a neutral oil earns its place.

Soak 1 cup of basmati rice for 20 minutes.

Heat 2 tablespoons of PhudG Sunflower Oil and bloom the whole spices: bay leaf, cinnamon, cloves, cardamom and cumin.

Add sliced onions, then carrots, beans and peas with salt. Cook for two minutes.

Add the drained rice and 2 cups of hot water. Cover and cook on low for 12 minutes, rest for five, then fluff with a fork.

Neutral oil, clear spice, clean rice. Serve with raita.