Vegetable pulao recipe
all-in-one meal with spiced rice and vegetables, pulao is great for feeding a crowd.
300 g basmati rice
5 tsp sunflower oil
1 tsp cumin seeds
4 green cardamom pods
1 piece of cassia bark (approx 3cm/1in)
6 black peppercorns
10 g fresh root ginger, peeled and thinly sliced
2 garlic cloves, sliced
2 medium onions, thinly sliced
2 or 3 green chillies, chopped
1 tsp ground turmeric
100 g carrots, sliced into 3cm/1in slices
50 g runner beans, sliced into 3cm/1in chunks
100 g small cauliflower florets
2 tsp salt
1 tsp garam masala
1 l boiling water
1 handful fresh coriander (cilantro), chopped
10.6 oz basmati rice
5 tsp sunflower oil
1 tsp cumin seeds
4 green cardamom pods
1 piece of cassia bark (approx 3cm/1in)
6 black peppercorns
0.4 oz fresh root ginger, peeled and thinly sliced
2 garlic cloves, sliced
2 medium onions, thinly sliced
2 or 3 green chillies, chopped
1 tsp ground turmeric
3.5 oz carrots, sliced into 3cm/1in slices
1.8 oz runner beans, sliced into 3cm/1in chunks
3.5 oz small cauliflower florets
2 tsp salt
1 tsp garam masala
1.8 pints boiling water
1 handful fresh coriander (cilantro), chopped
10.6 oz basmati rice
5 tsp sunflower oil
1 tsp cumin seeds
4 green cardamom pods
1 piece of cassia bark (approx 3cm/1in)
6 black peppercorns
0.4 oz fresh root ginger, peeled and thinly sliced
2 garlic cloves, sliced
2 medium onions, thinly sliced
2 or 3 green chillies, chopped
1 tsp ground turmeric
3.5 oz carrots, sliced into 3cm/1in slices
1.8 oz runner beans, sliced into 3cm/1in chunks
3.5 oz small cauliflower florets
2 tsp salt
1 tsp garam masala
4.2 cups boiling water
1 handful fresh coriander (cilantro), chopped
Details
Cuisine: Indian
Recipe Type: Rice
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 40 mins
Serves: 6
Step-by-step
Soak the rice for 20–25 minutes in a bowl of cold water – the water should just cover the rice.
While the rice is soaking, heat a heavy-based pan. Add the oil and once hot, add all of the whole spices and stir for about 30 seconds.
Add the ginger and garlic and cook for a further minute, as it helps the juices to release. Immediately add the sliced onions and keep stirring over a medium heat until they start to colour. This will take about 5–6 minutes.
Add the green chillies and turmeric and cook for another minute, then add all the vegetables and cook for another 5–6 minutes over a medium heat. Keep stirring and if it catches, add a few drops of water.
While the vegetables are cooking, drain the water from the rice.
Add the salt, garam marsala and rice to the pan and mix well. Add the hot water and boil over a high heat.
Once the water has come to a boil, lower the temperature and cover the pan with a lid. Let it cook for 8–10 minutes.
Once cooked, the rice will be fluffy and you will smell beautiful aromas.
Remove the cassia bark and cardamom pods, stir through the chopped coriander and serve.