Spiced Vegetable Pulao with Raita & Chutney
Fragrant basmati rice cooked with carrots, peas, and warming spices, served with cool yogurt raita, tangy mint chutney, and crispy fried onions. A complete one-pan meal that feels restaurant-quality but comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 1 cup basmati rice
- ¾ cup carrots, diced small
- ½ cup frozen peas
- ½ tsp cumin seeds
- 1 leaf bay leaf
- 2 pods green cardamom pods
- ¾ cup plain yogurt
- ¼ cup fresh mint (chopped)
- ½ onion yellow onion (sliced thin)
- 1 chili green chili (sliced)
Instructions
- 1
Rinse basmati rice in cold water until water runs clear, about 2 minutes. Drain well.
- 2
Heat 2 tbsp oil in a large pot over medium heat. Add cumin seeds, bay leaf, and cardamom pods; let them crackle for 30 seconds until fragrant.
- 3
Add drained rice and stir for 2 minutes to coat with oil and toast lightly.
- 4
Pour in 1.75 cups water and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer 12 minutes until rice is tender and water is absorbed.
- 5
While rice cooks, stir together yogurt, half the mint, and a pinch of salt for raita. In a small skillet, crisp the sliced onion in 1 tbsp oil over medium-high heat for 3 minutes until golden.
- 6
Fluff rice with a fork. Fold in carrots and peas gently, then transfer to a serving bowl.
- 7
Top pulao with crispy onions and remaining mint. Serve raita and chutney on the side; sprinkle green chili over all.
Tools you’ll need
- large pot with lid
- small skillet
- fine-mesh strainer
- fork
- small bowl
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