Mughlai (Delhi & Lahore)
Vegetable Pulao
Gently simmered basmati rice, mixed vegetables and red bell pepper, warmed with cinnamon and cardamom, a South Asian pilaf.
30 min · Serves 8 · Easy
8
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- easy
- 1
Wash rice and drain. Heat ghee in a heavy-bottomed pot. Add cinnamon, cloves and cardamom.
- 2
When they crackle, add rice. Stir 1 minute. Add curry leaves, ginger, jalapeno, salt, potatoes and vegetables.
- 3
Mix well. Add boiling water. Cover and cook over low heat until water is absorbed and rice is cooked.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
