20-Min Vegetable Pulao with Crispy Carrots
Fragrant basmati rice cooked with peas, carrots, and aromatics in one pot, topped with roasted baby carrots and green onions. Ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 7g
Ingredients
- 1.5 cups basmati rice
- 8 oz baby carrots
- ¾ cup frozen peas
- 3 stalks green onions
- 2.5 cups vegetable broth
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
Instructions
- 1
Rinse basmati rice under cold water until water runs clear.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
- 3
Add cumin seeds and ginger-garlic paste, stirring for 30 seconds until fragrant.
- 4
Add rinsed rice and stir for 2 minutes, coating grains with oil.
- 5
Pour in broth and bring to a boil, then reduce heat to low, cover, and simmer 12 minutes.
- 6
Uncover, stir in peas and diced baby carrots, and cook uncovered 2 minutes more until peas warm.
- 7
Transfer pulao to a serving bowl, top with sliced green onions, and drizzle with oil.
Tools you’ll need
- large skillet with lid
- cutting board
- knife
- measuring cups
- measuring spoons
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