Vegetable Pulao
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Vegetable Pulao

1. Basmati rice - 2 cups
2. Canola oil - 2 tablespoons
3. Onion, minced - 1
4. Minced fresh ginger - 1 ½ tablespoons
5. Cumin seeds - 1 teaspoon
6. Ground fenugreek - 1 teaspoon
7. Ground turmeric - ¼ teaspoon
8. Garlic cloves, minced - 4
9. Frozen peas - 1 cup
10. Carrot, minced - 1
11. Minced green beans - ½ cup
12. Minced cauliflower - ½ cup
13. Vegetable broth - 3 ½ cups
14. Chopped cilantro - ½ cup

How to cook deliciously - Vegetable Pulao

1. Stage

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

2. Stage

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. Stage

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. Stage

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