20-Min Vegetable Pulao with Crispy Rice
Fragrant basmati rice pilaf loaded with carrots, peas, and onions — finished with a crispy golden crust that shatters on your plate. Serve alongside your favorite curry for a restaurant-quality dinner in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 8g
Ingredients
- 1.5 cups basmati rice
- 1 medium carrots, diced
- ¾ cup frozen peas
- 1 medium yellow onion, thinly sliced
- 3 tbsp ghee or neutral oil
- 1 tsp cumin seeds
- 2 whole bay leaves
- 3 cups water
Instructions
- 1
Rinse basmati rice under cold water until the water runs clear, then drain well.
- 2
Heat ghee in a heavy 12-inch skillet over medium-high until shimmering, about 1 minute.
- 3
Add cumin seeds and bay leaves, then toast until fragrant, about 30 seconds.
- 4
Add sliced onions and cook, stirring often, until edges turn golden brown, 4–5 minutes.
- 5
Stir in diced carrots and peas, then cook 1 minute until combined.
- 6
Add rinsed rice and stir constantly for 2 minutes to coat grains in ghee.
- 7
Pour in water and salt to taste, bring to a boil, then reduce heat to low and cover tightly.
- 8
Simmer without lifting the lid for 12 minutes, until rice is tender and water is absorbed.
- 9
Increase heat to medium-high for 2 minutes to form a crispy golden crust on the bottom.
- 10
Remove from heat, let rest 2 minutes, then fluff with a fork and serve immediately.
Tools you’ll need
- 12-inch heavy skillet with tight-fitting lid
- fine-mesh strainer
- measuring cups and spoons
- fork
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