Vegetable Pulao

Build the Meal Around Vegetable Pulao

• Plain yogurt
• Cucumber raita
• Lentil dal
• Mango chutney

How to Make Vegetable Pulao

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1. Heat the oil in a heavy pot over medium heat. Add the whole spices and bay leaf and cook for 30 seconds until fragrant.

   Mark done Start 30 sec timer

2. Add the onion and cook for 6 minutes until golden. Add the carrots and cook for 2 minutes.

   Mark done Start 6 min timer

3. Stir in the rice and cumin for 1 minute. Pour in the water, add the salt and peas and bring to a boil.

   Mark done Start 1 min timer

4. Cover tightly, lower the heat to the minimum and cook for 12 minutes without lifting the lid. Turn off the heat and leave covered for 10 minutes. Fluff with a fork.

   Mark done Start 12 min timer

A Few Notes

Rinse the rice well to remove surface starch and keep the grains separate.

Use a tight-fitting lid or put a tea towel under it.

Leave the whole spices on the side of the plate; they are not for eating.

Keeping What's Left

Cool quickly and keep in the fridge for up to 1 day. Reheat until steaming throughout. Do not leave cooked rice out for more than an hour.

Vegetable Pulao: Your Questions Answered

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.