Five Colour Pretty Indian Pulao (Pilaf)
Basmati rice, carrot and french beans simmered on the stove and spiced with cinnamon and cardamom for a South Asian pilaf.
1 hr 15 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 45 min · 75 min total
- medium
- 1
Soak rice in 4 cups of water for 30 minutes. Drain. Heat ghee or oil in a skillet on medium flame.
- 2
Add cinnamon, cardamom, cloves, whole black peppercorns, bay leaves and cumin seeds. Stir-fry briefly.
- 3
Add onions. Saute for 3 minutes or until translucent. Add carrots, French beans, cauliflower and greenpeas.
- 4
Cook for a minute, stirring continuosly. Add 3 1/4 cups of water and salt to taste. Cook till the water starts boiling.
- 5
Stir in the rice. Cook, uncovered, on medium flame, for 4 minutes or until all the water is absorbed.
- 6
Stir in the bell pepper and reduce heat to medium. Cover with a lid. Cook for 8 minutes or until the rice and veggies are cooked.
- 7
Remove from heat. Allow to stand for 5 minutes before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
