25-Minute Vegetable Pulao
Basmati rice infused with whole spices, peas, and carrots in one pan — crispy-bottomed, fragrant, and ready in under 30 minutes. A weeknight version of the Indian classic that tastes like you've been cooking for hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1.5 cups basmati rice
- 1.5 cups frozen peas and carrots
- 1 medium onion, diced
- 1 tbsp whole cumin seeds
- 2 leaves bay leaves
- 1 piece (2-inch) cinnamon stick
- 4 pods green cardamom pods
- 3 cups vegetable broth or water
Instructions
- 1
Rinse basmati rice under cold water until water runs mostly clear, about 1 minute.
- 2
Heat 2 tbsp oil in a heavy skillet over medium-high. Add cumin seeds, bay leaves, cinnamon, and cardamom.
- 3
When seeds crackle (30 seconds), add diced onion and sauté until golden, stirring often, about 4 minutes.
- 4
Add rinsed rice and stir constantly for 2 minutes to coat in oil and toast lightly.
- 5
Pour in broth, add salt and pepper to taste, and bring to a boil. Stir once, then reduce to a simmer.
- 6
Cover and cook 12 minutes. Scatter frozen peas and carrots on top, cover again, cook 3 minutes until rice is tender and liquid is absorbed.
Tools you’ll need
- 12-inch heavy skillet or heavy-bottomed pot with lid
- fine-mesh sieve or colander
- wooden spoon
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