10-Min Peas & Carrot Pulao
Fragrant basmati rice tossed with peas, carrots, and warm spices in one pot. Ready in 10 minutes using pre-cooked rice—the weeknight version of Indian pulao.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 5g
quickwholesomeindianvegetarianveganfluffytenderweeknight
Ingredients
- 2 cups basmati rice, cooked
- 1 cup frozen peas and carrots
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- ½ tsp garam masala
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add cumin seeds and cook 30 seconds until fragrant and sizzling.
- 3
Stir in ginger-garlic paste and cook 1 minute until the raw smell fades.
- 4
Add cooked rice, breaking up any clumps, and stir for 2 minutes to warm through.
- 5
Fold in peas and carrots, then sprinkle garam masala and salt to taste.
- 6
Toss everything together for 1 minute until vegetables are heated through. Serve hot.
Tools you’ll need
- large skillet
- wooden spoon
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