Pulao Bowl with Curry, Raita & Slaw

Ingredients

• 1.5 cups basmati rice
• 1 cup frozen peas and carrots
• ¾ cup coconut milk
• ¾ cup plain yogurt
• 2 cups shredded cabbage (red and green, mixed)
• 2 whole green chilies, sliced
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds

Instructions

1. 1

   Rinse rice under cold water until water runs clear. In a 12-inch skillet, heat 1 tbsp oil over medium-high until shimmering.

2. 2

   Add cumin seeds and let them sizzle for 30 seconds. Stir in ginger-garlic paste, then add rice and toast for 2 minutes, stirring often.

3. 3

   Pour in 3 cups water and 0.5 tsp salt. Bring to a boil, then reduce to low, cover, and simmer 12 minutes until rice is tender.

4. 4

   Stir in peas and carrots, then drizzle coconut milk on top. Cover and cook 2 minutes more. Fluff with a fork.

5. 5

   Stir yogurt with 0.25 tsp salt and 1 sliced green chili — this is your raita. Toss cabbage with remaining chili and a pinch of salt.

6. 6

   Divide pulao between two bowls. Top each with a spoonful of raita and a mound of slaw. Serve warm.

Tools you’ll need

• 12-inch skillet with lid
• cutting board
• knife
• measuring cups and spoons
• fork

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