Saute onions until translucent and then fry vegetables in it : Add oil to a non-stick frying pan and heat over medium flame. Once the oil is sufficiently hot, add onions and stir till they become light pink. Make sure that you are stirring continuously else the onions might stick to the bottom of the pan. Once the onions turn slightly translucent, add in all the whole spices, along with the vegetables (not sprouts and soya). Cook for 2 minutes and then add chopped tomatoes in it.

Cook all the vegetables until tender : Stir the ingredients well and cook (covered with 1/4 cup water) until the hardest vegetable (in this case carrots) is slightly tender. This should take about 5-8 minutes. Make sure that the flame is on low-moderate flame.

Add sprouts & soya along with soaked brown rice : After 5-8 minutes, give it a check. If the vegetables have been cooked nicely, add sprouts and soya and stir for 2-3 minutes on moderate flame. Once this is done, add the drained brown rice, with salt and chilli powder. You can also add any other favourite masalas at this point. Stir till the rice starts forming clumps.

Let the rice cook with veggies until done and serve hot : Then, add 2 cups of water and bring the whole pot to a boil. After the first boil, simmer and cook covered, till the rice is cooked (usually around 8 minutes). Turn off the heat and transfer vegetable pulao in a serving bowl. Serve hot with boondi or cucumber raita.