Spiced Pea & Carrot Pulao with Citrus & Raita
One-pan basmati rice cooked with peas, carrots, and warm spices—served with cooling yogurt raita and bright orange slices. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 1 cup basmati rice
- 1 cup frozen peas and carrots
- ¾ cup plain yogurt
- ½ tsp cumin seeds
- 2 whole oranges
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Rinse basmati rice in cold water until water runs clear. Drain well.
- 2
Heat oil in a medium pot over medium. Add cumin seeds and toast until fragrant, about 30 seconds.
- 3
Add rice and stir for 1 minute until lightly coated. Pour in 2 cups water and bring to a boil.
- 4
Stir in peas and carrots, then cover and reduce heat to low for 12 minutes until rice is tender.
- 5
While rice cooks, stir yogurt with salt, pepper, and half the cilantro to make raita.
- 6
Peel and slice oranges. Fluff rice with a fork and divide onto plates alongside orange slices and raita.
Tools you’ll need
- medium pot with lid
- wooden spoon
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