Vegetable Pulao


SERVES: 6


INGREDIENTS

  • 3 Tbsp canola oil

  • 5 black peppercorns

  • 1 tsp cumin seed

  • ½ tsp turmeric

  • 1 bay leaf

  • 1 green chili, seeded finely chopped (optional)

  • 1 medium onion, finely diced

  • 1-inch fresh ginger, peeled & minced

  • 1 tsp kosher salt

  • 2 cups instant brown Minute Rice*

  • 2 cups water*

  • 1 large garlic clove minced

  • 1 medium carrot, finely chopped **

  • 1 cup cauliflower, chopped**

  • ½ cup green beans, chopped**

  • ½ cup frozen peas**

Garnish

  • 3 Tbsp cilantro, finely chopped


DIRECTIONS

  1. In a large pan, add oil and spices; temper the spices over medium heat until the cumin crackles.

  2. Quickly add onions, ginger, green chili (optional), and salt. Sauté until onions begin to brown—about 5 minutes.

  3. Add the uncooked rice and continue to sauté until it appears dry and toasted—about 2 minutes more.

  4. Add the garlic and sauté for 30 seconds.

  5. Stir in the carrots, cauliflower, green beans, and water. Cover and bring to a rapid boil, then reduce heat to low and cook until tender, 5 – 7 minutes.

  6. Once rice is cooked, remove from heat. Fluff with fork, stir in peas and replace lid. Let rice rest another 5 minutes.

  7. Garnish with chopped cilantro and serve warm. Try this recipe with our Chana Masala!


* If using a different brand than Minute Rice, follow the cooking instructions on the box

** Portions can vary, and vegetables can be substituted e.g. bell peppers and kohlrabi –just use 2 ¼ cups of veggies



Vegetable Pulao
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