Cook and Scale
Vegetable Pulao
4 servings · 40 min total
Fragrant basmati rice simmered one-pot with garden vegetables and whole warming spices, finished with a fragrant ghee tempering.
Ingredients
- 300 g basmati rice
- 2 tbsp ghee
- 1 tsp ground cumin
- 4 tsp ground cardamom
- 1 tsp ground cinnamon
- 4 tsp ground cloves
- 2 bay leaf
- 1 onion, thinly sliced
- 1 carrot, diced
- 100 g green beans, chopped
- 100 g peas
- 5 dl vegetable stock
- 1 tsp salt
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
- 4.
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.
- 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.