25-Min Pulao with Crispy Onions & Ghee

Ingredients

• 3 tbsp ghee or clarified butter
• 1 medium yellow onion, thinly sliced, divided
• 1.5 cups basmati rice, rinsed
• 1 cup frozen peas and carrots
• 1 tsp cumin seeds
• 1 stick cinnamon stick
• 3 whole cardamom pods, lightly crushed
• 2.75 cups vegetable broth

Instructions

1. 1

   Heat 1 tbsp ghee in a large skillet over medium-high. Fry half the sliced onion until golden brown and crispy, about 4 minutes. Transfer to a plate.

2. 2

   Add remaining 2 tbsp ghee to the same skillet. Add remaining onion and cumin seeds; cook until onion softens, about 90 seconds.

3. 3

   Add rice, cinnamon stick, and cardamom pods. Stir for 1 minute until rice smells nutty and grains are coated.

4. 4

   Pour in broth. Bring to a boil, then lower heat to low and cover with a lid. Cook 12 minutes until rice is tender and liquid is absorbed.

5. 5

   Remove from heat. Stir in peas and carrots, cover again, and rest 2 minutes until vegetables warm through.

6. 6

   Fluff rice with a fork. Discard cinnamon stick and cardamom pods. Top with crispy onions and serve hot.

Tools you’ll need

• 12-inch skillet with lid
• fork

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