25-Min Vegetable Pulao with Raita & Fresh Sides
Fragrant basmati rice with peas, carrots, and warm spices, served alongside cooling cucumber raita and crisp pickled vegetables. A vibrant, weeknight Indian rice bowl that comes together in one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 1.5 cups basmati rice
- ¾ cup carrots, diced small
- ½ cup frozen peas
- ½ cup cucumber, grated
- ¾ cup plain yogurt
- 1 tsp cumin seeds
- 1 whole green chili, minced
- 1 cup red cabbage, sliced thin
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, about 1 minute.
- 2
Heat 1.5 tbsp oil in a large skillet over medium-high. Add cumin seeds and listen for them to pop, ~30 seconds.
- 3
Add rice and stir constantly for 1 minute until grains are coated and fragrant.
- 4
Pour in 3 cups water, add carrots and a big pinch of salt. Bring to a boil, then cover and reduce heat to low for 12 minutes.
- 5
Stir in frozen peas and fluff with a fork. Let sit covered for 1 minute until peas are warm.
- 6
Mix yogurt, grated cucumber, minced green chili, and a pinch of salt in a small bowl to make raita.
- 7
Serve pulao in bowls topped with a spoonful of raita. Arrange sliced red cabbage and remaining green chili slices alongside.
Tools you’ll need
- large skillet with lid
- small mixing bowl
- wooden spoon
- fine-mesh sieve or colander
- fork for fluffing
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