Vegetable Pulao

Method

1. 1
   • basmati rice300 g

   Rinse and soak the rice — Rinse the basmati rice in cold water until the water runs clear, then soak for 15 minutes and drain well.

2. 2
   • ghee2 tbsp
   • ground cumin1 tsp
   • ground cardamom4 tsp
   • ground cinnamon1 tsp
   • ground cloves4 tsp
   • bay leaf2
   • onion1

   Bloom the whole spices — Heat the ghee in a large pot over medium heat. Add the cumin, cardamom, cinnamon, cloves and bay leaf and fry for 1 minute until fragrant. Add the onion and cook for 3-4 minutes until softened.

   ⏱3 min
3. 3
   • basmati rice300 g
   • ghee2 tbsp
   • carrot1
   • green beans100 g
   • peas100 g

   Add vegetables and rice — Add the carrot, green beans and peas and stir-fry for 2-3 minutes. Add the drained rice and stir gently to coat every grain with the ghee and spices.

   ⏱3 min
4. 4
   • basmati rice300 g
   • vegetable stock5 dl
   • salt1 tsp

   Simmer the pulao — Pour in the vegetable stock and salt, bring to a boil, then cover, reduce the heat to low and simmer undisturbed for 15 minutes until the rice is tender and the liquid is absorbed.

   ⏱15 min
5. 5

   Rest and fluff — Remove from the heat and let it rest, covered, for 5 minutes. Fluff with a fork, discard the whole spices if preferred, and serve warm.