25-Minute Spiced Basmati Pulao
Fragrant basmati rice cooked with whole spices, tender peas, and caramelized carrots in one pan. Nutty, aromatic, and restaurant-quality in under 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 cup basmati rice
- 2 medium carrots, peeled
- ¾ cup frozen peas
- 1 tsp cumin seeds
- 4 count whole cloves
- 1 count bay leaf
- 1 count cinnamon stick (2-inch piece)
- 1.75 cup vegetable broth
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, about 1 minute.
- 2
Dice carrots into 1/4-inch cubes. Heat oil in a large skillet over medium-high heat.
- 3
Toast cumin seeds, cloves, bay leaf, and cinnamon for 90 seconds until fragrant.
- 4
Add drained rice and stir constantly for 2 minutes to coat with oil and toast lightly.
- 5
Stir in carrots and broth. Bring to a boil, then cover, reduce heat to low, and simmer 12 minutes.
- 6
Scatter frozen peas on top, cover, and cook 3 minutes until peas are heated and rice is tender.
- 7
Turn off heat, let sit covered 2 minutes, then fluff with a fork and serve.
Tools you’ll need
- large skillet with lid (10-12 inch)
- sharp knife
- cutting board
- wooden spoon
- fork
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
