Vegetable pulao recipe
A all-in-one meal with spiced rice and vegetables, pulao is great for feeding a crowd.
Ingredients
- 300 g basmati rice
- 5 tsp sunflower oil
- 1 tsp cumin seeds
- 4 green cardamom pods
- 1 piece of cassia bark (approx 3cm/1in)
- 6 black peppercorns
- 10 g fresh root ginger, peeled and thinly sliced
- 2 garlic cloves, sliced
- 2 medium onions, thinly sliced
- 2 or 3 green chillies, chopped
- 1 tsp ground turmeric
- 100 g carrots, sliced into 3cm/1in slices
- 50 g runner beans, sliced into 3cm/1in chunks
- 100 g small cauliflower florets
- 2 tsp salt
- 1 tsp garam masala
- 1 l boiling water
- 1 handful fresh coriander (cilantro), chopped
Details
- Cuisine: Indian
- Recipe Type: Rice
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Soak the rice for 20–25 minutes in a bowl of cold water – the water should just cover the rice.
- While the rice is soaking, heat a heavy-based pan. Add the oil and once hot, add all of the whole spices and stir for about 30 seconds.
- Add the ginger and garlic and cook for a further minute, as it helps the juices to release. Immediately add the sliced onions and keep stirring over a medium heat until they start to colour. This will take about 5–6 minutes.
- Add the green chillies and turmeric and cook for another minute, then add all the vegetables and cook for another 5–6 minutes over a medium heat. Keep stirring and if it catches, add a few drops of water.
- While the vegetables are cooking, drain the water from the rice.
- Add the salt, garam marsala and rice to the pan and mix well. Add the hot water and boil over a high heat.
- Once the water has come to a boil, lower the temperature and cover the pan with a lid. Let it cook for 8–10 minutes.
- Once cooked, the rice will be fluffy and you will smell beautiful aromas.
- Remove the cassia bark and cardamom pods, stir through the chopped coriander and serve.
This recipe is from ZAIKA by Romy Gill. Published by Seven Dials, £20, out now.
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Maqloubeh (upside-down rice with aubergines and peppers)