Make Ahead

Mixed Vegetable Pulao

August  6, 2015
4 Ratings
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  • Serves 10
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: —Healthline

What You'll Need
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 2 sticks (1 inch each) cinnamon
  • 4 brown cardamoms
  • 5 cloves
  • 3 medium carrots, peeled and cut into 3-inch long strips
  • 1/4 pound French beans, cut diagonally into 3-inch long strips
  • 1 cup green peas, shelled or frozen
  • 3 cups raw Basmati rice (washed and drained)
  • 1 teaspoon salt
  • 5 cups water
  • 1 tablespoon coriander leaves, chopped
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with chopped coriander leaves and serve hot with raita.

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