Spiced Basmati Pulao with Yogurt & Pickled Veg
Fragrant basmati rice infused with cumin, peas, and carrots, plated with cool yogurt raita, bright pickled cabbage, and charred green chiles. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 1 cup basmati rice
- ½ cup carrots, diced small
- ½ cup frozen peas
- ¾ cup plain yogurt
- 1 cup red cabbage, thinly sliced
- 2 tbsp white vinegar
- 2 count green chiles, whole
- ½ tsp cumin seeds
Instructions
- 1
Toss cabbage with vinegar, salt, and 2 tbsp water in a small bowl. Set aside to pickle while you cook.
- 2
Rinse rice until water runs clear. Heat 2 tbsp oil in a large skillet over medium-high.
- 3
Add cumin seeds and toast for 30 seconds until fragrant. Add rice and stir for 1 minute.
- 4
Pour in 1.75 cups water, carrots, and 0.5 tsp salt. Bring to a boil, then reduce heat to low and cover.
- 5
Simmer covered for 12 minutes. Add peas and cook 2 minutes more until rice is tender.
- 6
Char green chiles in a dry skillet or over flame for 2 minutes per side until blistered.
- 7
Stir yogurt with salt and 1 tbsp water to loosen. Serve rice topped with raita, pickled cabbage, and charred chiles.
Tools you’ll need
- large skillet with lid
- small bowl
- dry skillet or open flame
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