Créé avec l’IA
Vegetable Pulao
30 min 162 kcal par portion Facile
Ingrédients
4 Portions
- basmati rice1 cup
- water2 cups
- green peas1/2 cup
- diced carrots1/2 cup
- diced potatoes1/2 cup
- chopped onions1/4 cup
- chopped tomatoes1/4 cup
- vegetable oil2 tablespoons
- cumin seeds1 teaspoon
- garam masala1 teaspoon
- turmeric powder1 teaspoon
- salt1 teaspoon
- red chili powder1/2 teaspoon
- ginger-garlic paste1/2 teaspoon
- chopped cilantro2 tablespoons
Instructions
- 1
Rinse the basmati rice thoroughly 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 chopped onions and sauté until they turn golden brown.
- 4
Add the ginger-garlic paste and sauté for another minute.
- 5
Add the diced carrots, diced potatoes, and green peas. Cook for 5-7 minutes, stirring occasionally.
- 6
Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes until the tomatoes soften.
- 7
Add the drained basmati rice to the pan and gently mix it with the vegetables.
- 8
Pour in 2 cups of water and bring to a boil.
- 9
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.
