10-Min Vegetable Pulao
Fragrant basmati rice cooked with peas, carrots, and warm spices in one pan. Ready in 10 minutes using pre-cooked rice for a weeknight Indian staple.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 2 cups basmati rice, cooked
- 1 cup frozen peas and carrots
- ½ tsp cumin seeds
- 2 whole bay leaves
- 1 tbsp ginger-garlic paste
- ¼ cup cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 60 seconds.
- 2
Add cumin seeds and bay leaves. Toast until fragrant, about 30 seconds, then add ginger-garlic paste.
- 3
Stir the paste for 30 seconds until it no longer smells raw, then add cooked rice and frozen vegetables.
- 4
Toss everything together over medium heat for 2 minutes until the rice is heated through and coated with oil.
- 5
Fold in cilantro, season with salt and pepper to taste, and serve immediately.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
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