25-Min Vegetable Pulao
Fragrant basmati rice tossed with peas, carrots, and warm spices in one skillet. Ready in under 30 minutes with leftover or quick-cooked rice.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
wholesomesimpleindianvegetarianveganfluffytenderweeknight
Ingredients
- 2 cups basmati rice, cooked
- ¾ cup carrots, diced
- ¾ cup frozen peas
- 1 tsp cumin seeds
- 1 whole bay leaf
- ½ tsp turmeric powder
- ½ medium onion, diced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add cumin seeds and bay leaf. Let them crackle and release fragrance, 30 seconds.
- 3
Stir in diced onion and cook until edges begin to soften, about 2 minutes.
- 4
Add diced carrots and cook, stirring, until just tender, about 3 minutes.
- 5
Stir in turmeric and frozen peas, then add cooked rice and toss gently until heated through, 2–3 minutes.
- 6
Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- measuring cups
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