Veg Pulao

Name: Veg Pulao
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 servings
Cuisine: north-indian
Ingredients: 200 g Basmati Rice; 100 g Onion; 60 g Carrot; 60 g Green Peas; 50 g French Beans; 2 tbsp Ghee; 1 tsp Cumin Seeds; 1 pcs Bay Leaves; 4 pcs Cloves; 1 inch Cinnamon; 2 pcs Cardamom; 2 pcs Green Chillies; 1 tsp Ginger; 2 cup Water; Salt; 10 pcs Mint Leaves

SabKiList Kitchen

Fragrant basmati rice cooked with vegetables and whole spices. Light, easy and good for tiffin.

Prep: 25 min
Cook: 20 min
Level: Easy
Serves: 3

Ingredients

200 gBasmati Rice, washed and soaked
100 gOnion, sliced
60 gCarrot, chopped
60 gGreen Peas
50 gFrench Beans, chopped
2 tbspGhee
1 tspCumin Seeds
1 pcBay Leaves
4 pcsCloves
1 inchCinnamon
2 pcsCardamom
2 pcsGreen Chillies, slit
1 tspGinger, grated
2 cupsWater
To tasteSalt

To garnish

10 pcsMint Leaves (optional)

Method

Wash the rice until the water runs clear and soak it for 20 minutes. Drain well.
Heat the ghee. Add the cumin, bay leaf, cloves, cinnamon and cardamom and let them sizzle for 30 seconds. Add the onion and cook until golden, then add the ginger and green chillies.
Add the carrot, peas and beans and sauté for 2 minutes. Add the rice and stir gently for 1 minute.
Pour in 2 cups of water, add salt and bring to a boil. Cover and cook on the lowest heat for 12-15 minutes until the water is absorbed.
Rest covered for 5 minutes. Fluff with a fork and garnish with mint. Serve with raita.

Tips

Stir the rice only once after adding water. Stirring more breaks the grains and makes pulao sticky.

Veg Pulao

Ingredients

To garnish

Method

Tips

Cook it, then shop it