15-Min Vegetable Pulao with Basmati Rice
Fragrant basmati rice studded with carrots, peas, and aromatic spices, ready in under 15 minutes. One-skillet Indian rice pilaf that tastes like it simmered for hours.
- Total time
- 15 min
- Servings
- 2
- Calories
- 318
- Protein
- 6g
Ingredients
- 1.5 cups basmati rice
- ¾ cup carrot, diced small
- ¾ cup frozen peas
- ½ medium onion, finely chopped
- 1 tsp whole cumin seeds
- 2 whole bay leaves
- ¼ tsp ground turmeric
- 2 tbsp coconut oil or ghee
Instructions
- 1
Rinse basmati rice under cold water until the water runs clear, about 2 minutes.
- 2
Heat coconut oil in a 12-inch skillet over medium heat until shimmering, about 60 seconds.
- 3
Add cumin seeds and bay leaves; toast until fragrant, stirring, about 30 seconds.
- 4
Add chopped onion and cook, stirring, until softened and light golden, about 3 minutes.
- 5
Stir in carrots, turmeric, salt, and pepper; cook for 1 minute until fragrant.
- 6
Add rinsed rice and 3 cups water; bring to a boil, then cover and reduce heat to low.
- 7
Simmer covered for 8 minutes until rice is almost tender and water is nearly absorbed.
- 8
Scatter frozen peas over rice, cover, and cook 2 minutes until peas are warm and rice is fluffy.
- 9
Remove from heat, cover for 1 minute, then fluff with a fork and remove bay leaves.
- 10
Serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet with lid
- measuring cups
- measuring spoons
- fork for fluffing
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