Vegetable Pulao

Name: Vegetable Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 cup basmati rice; 0.5 lb fresh green beans; 0.5 lb carrot; 0.5 lb frozen peas; 1 medium red onion; 2 red chilies; 3 bay leaves; 4 cardamom pods; 2 cinnamon sticks; 3 whole cloves; 1 tbsp gingerroot; 2 tsp sugar; 0.5 tsp salt; 1 tbsp ghee; 1 tbsp vegetable oil

Basmati rice, green beans and carrot cooked in a pan and spiced with bay leaves and cardamom for a South Asian pilaf.

50 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Soak rice for 1/2 hour and drain completely. Heat oil and ghee in pan. Add sugar to hot oil.
120 min
2
Add onion and cook until tender. Add bay leaves and red chilis cook 2 minutes. Add cardamon, cinnamon, cloves and ginger fry for 2 more minutes.
2 min
3
And vegetables and salt cook until vegetables are about half cooked then add rice and fry until slightly brown.
4
Put rice mixture into rice cooker and add enought water to cover, cook and serve hot.