15-Minute Vegetable Pulao with Raita
Fragrant basmati rice tossed with peas, carrots, and warm spices, served with cooling yogurt raita and fresh cucumber-cabbage slaw. A light, aromatic one-pan bowl that tastes like restaurant pulao in 10 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 2 cups cooked basmati rice (or 2 cups leftover)
- 1 cup frozen peas and diced carrots
- ½ cup plain yogurt
- 1 medium cucumber
- 1 cup red cabbage, shredded
- 1 whole green chile, sliced
- 1 tsp each whole cumin seeds, garam masala, and turmeric
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium. Add cumin seeds, let them pop for 30 seconds.
- 2
Add frozen peas and carrots, stir for 2 minutes until thawed and fragrant. Add turmeric and salt.
- 3
Stir in cooked rice and garam masala, tossing constantly for 2 minutes until warmed through.
- 4
Mix yogurt with a pinch of salt and cumin. Slice cucumber and toss with shredded cabbage.
- 5
Divide rice between plates. Top with cucumber-cabbage slaw, green chile, and a spoonful of raita.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- knife
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