Fragrant Vegetable Pulao with Toasted Spices
Basmati rice infused with whole spices, toasted until aromatic, then cooked with peas and carrots in one pot. Ready in under 25 minutes — a weeknight Indian staple that tastes like you spent an hour in the kitchen.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 cup basmati rice
- ½ tsp cumin seeds
- 3 whole cardamom pods
- 1 whole bay leaf
- 1.5 cups frozen peas and carrots
- 2 cups vegetable broth
- 2 tbsp neutral oil
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, about 1 minute.
- 2
Heat oil in a large pot over medium-high heat until shimmering, about 60 seconds.
- 3
Add cumin seeds, cardamom pods, and bay leaf; toast 60 seconds until fragrant.
- 4
Stir in rice and coat with oil, then cook 90 seconds without stirring until edges appear translucent.
- 5
Pour in broth, add peas and carrots, and bring to a boil. Reduce heat to low, cover, and simmer 12 minutes until liquid is absorbed.
- 6
Remove from heat and let rest 2 minutes covered. Fluff with a fork, garnish with cilantro, and serve.
Tools you’ll need
- large pot with lid
- measuring cups
- fine-mesh strainer
- fork
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