25-Minute Vegetable Pulao with Green Chutney
Fragrant basmati rice cooked with peas, carrots, and warm spices. Serve with bright green chutney and ketchup for dipping—the TikTok weeknight version of the restaurant classic.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 6g
Ingredients
- 1 cup basmati rice
- ¾ cup frozen peas and carrots
- ½ medium onion, diced
- 2 tbsp coconut oil or neutral oil
- ½ tsp cumin seeds
- 1 whole bay leaf
- ¼ cup fresh cilantro, chopped
- ½ whole lime
- ¼ cup fresh cilantro or mint chutney
- ¼ cup tomato ketchup
Instructions
- 1
Rinse basmati rice under cold water until the water runs clear, about 90 seconds.
- 2
Heat oil in a large skillet over medium. Add cumin seeds and bay leaf, stirring until fragrant, 30 seconds.
- 3
Add diced onion. Sauté until softened and translucent, stirring occasionally, about 4 minutes.
- 4
Add rinsed rice and stir to coat with oil. Toast for 2 minutes until rice looks slightly translucent.
- 5
Pour in 2 cups water. Bring to a boil, then cover, reduce heat to low, and simmer for 10 minutes without lifting the lid.
- 6
Scatter frozen peas and carrots over the rice. Cover again and cook for 3 minutes until vegetables warm through.
- 7
Turn off heat and let rest 2 minutes. Fluff with a fork, squeeze lime over top, and fold in fresh cilantro.
- 8
Divide pulao into bowls. Serve with green chutney and tomato ketchup on the side for dipping.
Tools you’ll need
- medium saucepan with lid or 10-inch skillet with lid
- wooden spoon or rice paddle
- fork
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