15-Min Vegetable Pulao with Fresh Cucumber & Carrot
Fragrant basmati rice cooked with peas, carrots, and warm spices in one pot, served with cool sliced cucumber and carrot on the side. Bright, aromatic, and done in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 cup basmati rice
- ¾ cup frozen peas and carrots
- 1 medium cucumber
- 1 medium carrot
- ½ tsp cumin seeds
- 1 whole bay leaf
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, about 1 minute.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
- 3
Add cumin seeds and bay leaf. When seeds crackle and smell fragrant, add the rinsed rice.
- 4
Stir rice for 90 seconds until coated and slightly translucent at the edges.
- 5
Pour in 1.75 cups water and bring to a boil. Add salt to taste, then reduce heat to low.
- 6
Cover tightly and simmer for 9 minutes until rice is tender and water is absorbed.
- 7
Stir in frozen peas and carrots, then cover for 1 minute to heat through.
- 8
While rice cooks, slice cucumber and carrot into thin rounds.
- 9
Fluff pulao with a fork. Discard bay leaf. Serve hot with sliced cucumber and carrot on the side.
Tools you’ll need
- large skillet with lid (10-inch or larger)
- cutting board
- knife
- wooden spoon
- fork
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