Indian Vegetable Rice (Pulao)

Name: Indian Vegetable Rice (Pulao)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup basmati rice; 2 tbsp oil; 1 carrot; 5 beans; 0.25 cup green peas; 1 bay leaf; 2 cardamoms; 1 inch cinnamon stick; 2 chopped onions; 1 tsp ginger; 0.5 tsp garlic; 2 green chilies; 0.5 tsp pepper; 0.5 tsp coriander powder; 2 pinch turmeric powder; salt; 1 tsp chopped coriander leaves; 1 tsp chopped mint leaf; 2 drops lemon juice

Basmati rice, carrot and beans cooked in a pan and spiced with cardamom and cinnamon for a South Asian side dish. It's finished with coriander and mint leaves.

20 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 5 min · Cook 15 min · 20 min total
Difficulty: medium

1
1Soak the rice for 30 minutes.Drain it. 2.Heat oil in a pan and add bay leaf,cinnamon,cloves,cardamom.
30 min
2
3.Add ginger,garlic and saute till it turn transparent.Do not let it burn. 4.Add chopped onions stir fry with a dash of salt.
3
5.Add coriander and turmeric powders.Stir for few minutes. 6.Add all the diced vegetables and green peas,green chillies and saute well.
4
7.Add 2 cups of water and when it boils,add rice and add salt to it.Close the lid. 8.Cook in low heat for 15 minutes.
15 min
5
9Sprinkle pepper powder and few drops of lemon juice.Garnish with coriander and mint leaves. 10.Serve hot with yoghurt and pickles.