Vegetable Pulao recipe

All Recipes Best Recipe World Cuisine Recipes Asian Indian

Ingredients

2 cups basmati rice
2 tablespoons canola oil
1 onion, minced
1 ½ tablespoons minced fresh ginger
1 teaspoon cumin seeds
1 teaspoon ground fenugreek
¼ teaspoon ground turmeric
4 garlic cloves, minced
1 cup frozen peas
1 carrot, minced
½ cup minced green beans
½ cup minced cauliflower
3 ½ cups vegetable broth
½ cup chopped cilantro

Nutrition Info

331.4 calories
carbohydrate: 62.6 g
cholesterol: : -
fat: 6.1 g
fiber: 3.9 g
protein: 7.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 311.4 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover, set aside to soak.

  2. Heat oil in a large saucepan over medium heat, cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.

  3. Drain rice and mix into onion mixture, cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture, pour in broth. Cover saucepan and bring liquid to a rapid boil, reduce heat to low and simmer until rice is tender, 12 to 15 minutes.

  4. Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.

Recipe Yield

6 servings

Recipe Note

Simple Indian rice dish that can be customized with your favorite vegetables. Serve with yogurt.

Do you like the recipe? Share this tasty recipe!