Yoribang
Side dishIndianFree to use

Vegetable Pulao

Fragrant basmati rice cooked with peas, carrots, and whole spices in one pot.

Serves 4

Prep 10 min

Cook 25 min

Vegetable Pulao
Photo: Jagisnowjughead, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 1 1/2 cups basmati rice, soaked 20 minutes
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 3 cloves
  • 3 cardamom pods
  • 1 onion, sliced
  • 1 carrot, diced
  • 1/2 cup peas
  • 1 green chili, slit
  • 2 1/4 cups water
  • 1 teaspoon salt

Steps

  1. Step 1. Heat the ghee and fry the cumin seeds, cinnamon, cloves, and cardamom for 30 seconds.

  2. Step 2. Add the onion and cook for 5 minutes. Add the carrot, peas, and chili for 2 minutes.

  3. Step 3. Add the drained rice and stir for 1 minute. Add the water and salt and bring to a boil.

  4. Step 4. Cover, lower the heat, and cook 15 minutes. Rest 5 minutes and fluff.

Where this recipe comes from

Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.