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Vegetable Pulao

Name: Vegetable Pulao
Total time: 30 min
Ingredients: 1 cup basmati rice; 2 tablespoons vegetable oil; 1 teaspoon cumin seeds; 1 onion, sliced; 1 carrot, diced; 1/2 cup green peas; 1/2 cup cauliflower florets; 1 teaspoon ginger-garlic paste; 1/2 teaspoon turmeric powder; 1 teaspoon garam masala; Salt to taste; 2 cups water; Fresh cilantro for garnish

30 min 550 kcal par portion Facile

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Ingrédients

4 Portions

basmati rice1 cup
vegetable oil2 tablespoons
cumin seeds1 teaspoon
onion1 medium
carrot1 medium
green peas0,5 cup
cauliflower florets0,5 cup
ginger-garlic paste1 teaspoon
turmeric powder0,5 teaspoon
garam masala1 teaspoon
saltto taste
water2 cups
fresh cilantrofor garnish

Instructions

1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
2
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3
Add the sliced onion to the pan and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook for another minute.
5
Add the diced carrot, green peas, and cauliflower florets. Sauté the vegetables for 3-4 minutes.
6
Add the turmeric powder, garam masala, and salt. Mix well to coat the vegetables with the spices.
7
Add the soaked and drained rice to the pan. Gently stir to combine with the vegetables and spices.
8
Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
9

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