Veg Pulao
An everyday one-pot pulao of basmati, carrots, beans and peas cooked in ghee with whole spices, light enough for a weeknight and pretty enough for guests.
Prep 15 min · Cook 25 min · Total 40 min + 20 min soaking · Serves 4
Ingredients
Pulao
- 1 ½ cups Basmati rice
- 2 tbsp Ghee
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1 Bay leaf
- 3 Green cardamom pods
- 3 Cloves
- 1 inch Cinnamon stick
- 5 Black peppercorns
- 1 Large onion, thinly sliced
- 2 Green chillies, slit
- 1 tsp Ginger-garlic paste
- 1 Carrot, diced
- 75 g French beans, chopped
- ½ cup Green peas
- ½ Small cauliflower, small florets
- 2 ¾ cups Hot water
- 1 ¼ tsp Salt
- 1 tsp Lemon juice
- 2 tbsp Mint or coriander leaves, chopped
Method
- Temper the spices. Heat the ghee and oil in a heavy pan. Add the cumin, bay leaf, cardamom, cloves, cinnamon and peppercorns and fry until the cumin crackles.
- Soften the onion. Add the onion and green chillies and cook until the onion turns light golden. Stir in the ginger-garlic paste for a minute.
- Add the vegetables. Add the carrot, beans, peas and cauliflower and stir-fry for 3 minutes.
- Toast the rice. Add the drained rice and stir gently for 2 minutes so every grain is coated in ghee.
- Simmer. Pour in the hot water, add the salt and lemon juice and bring to the boil. Cover tightly and cook on the lowest heat for 12 minutes, until the water is absorbed.
- Rest and fluff. Turn off the heat and leave covered for 5 minutes. Fluff with a fork, scatter the herbs and serve with raita, dal or a paneer curry.
Tips
Don't stir once the water goes in; that's what breaks the grains. In a pressure cooker, use 2 1/4 cups water and cook for 1 whistle, then let the pressure drop naturally.