Author Notes
Rice cooked with colorful vegetables is an instant hit with both vegetarians and non-vegetarians alike. Its mouth-watering aroma originates from the whole spices used in this recipe. This is a recipe that can be cooked quickly when you are short on time. It can be served either as a main dish or as a side dish and tastes best when eaten with raita. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/mixed-vegetable-pulao —Healthline
Ingredients
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2 tablespoons
olive oil
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1 teaspoon
cumin seeds
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2
bay leaves
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2
sticks (1 inch each) cinnamon
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4
brown cardamoms
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5
cloves
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3
medium carrots, peeled and cut into 3-inch long strips
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1/4 pound
French beans, cut diagonally into 3-inch long strips
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1 cup
green peas, shelled or frozen
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3 cups
raw Basmati rice (washed and drained)
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1 teaspoon
salt
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5 cups
water
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1 tablespoon
coriander leaves, chopped
Directions
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Heat olive oil in a large non-stick skillet over medium-high heat. Add cumin seeds, bay leaves, cinnamon, cardamoms, and cloves. Stir for a few seconds or till the cumin seeds and other spices are roasted, giving a specific aroma.
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Add carrots, beans, and peas. Stir fry for about 2 minutes. Add washed and drained rice. Keep stirring occasionally and fry the rice till it turns opaque (about 5 minutes). Add salt and water. Stir to mix the salt completely.
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Cover the pan with a lid and cook for about 15 to 20 minutes over medium-high heat or until all the water is absorbed and the rice is fully cooked.
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Garnish with chopped coriander leaves and serve hot with raita.
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