Vegetable Pulao

Whole spices perfume this one-pot basmati rice dish, while carrots, peas and beans add color and sweetness. A short rest after cooking helps the grains firm up before fluffing.

Cuisine: Indian | Prep: 15 minutes | Cook: 25 minutes | Yield: 4 servings

Additional soak: 20 minutes; rest: 10 minutes. Preparation overlaps with soaking.

Ingredients

• 250 g basmati rice
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 bay leaf
• 3 green cardamom pods, lightly cracked
• 3 cloves
• 1 small cinnamon stick
• 1 onion, thinly sliced
• 1 tsp grated ginger
• 1 carrot, diced
• 75 g green beans, cut into 1 cm pieces
• 75 g peas
• 425 ml water
• 3/4 tsp fine salt

Method

1. Rinse rice until the water is mostly clear. Soak for 20 minutes, then drain well. Prepare the vegetables while it soaks.
2. Heat ghee in a heavy saucepan with a tight lid. Add cumin, bay leaf, cardamom, cloves and cinnamon for 30 seconds.
3. Add onion and cook for 5–6 minutes until lightly golden. Add ginger, carrot, beans and peas; cook for 2 minutes.
4. Add drained rice and gently stir for 1 minute. Pour in water and add salt; bring to a boil.
5. Cover, reduce heat to the lowest setting and cook for 12 minutes without lifting the lid. Remove from heat and rest, covered, for 10 minutes.
6. Fluff gently with a fork and remove the visible whole spices before serving. Allow about 55 minutes overall, including soaking and resting.

Cook’s tip

Rice brands and pans absorb water differently. If the rice is still firm when you check after resting, sprinkle with 2 tbsp hot water and steam covered over low heat for a few more minutes.