Indian cuisine · Dough, Pasta & Rice

Vegetable Pulao

Fluffy basmati rice with whole spices in ghee and colorful vegetables, steamed in the pot rather than stirred.

Ingredients · for 4 servings

• 300 g basmati rice
• 2 carrots
• 100 g green beans
• 100 g peas
• 1 onion
• 1 piece ginger (3 cm)
• 3 tbsp ghee
• 1 tsp cumin seeds
• 4 cardamom pods
• 1 cinnamon stick
• 600 ml vegetable stock
• Salt

Instructions

1. Wash the basmati rice in cold water until it runs clear, then soak for 20 min. and drain well.
2. Cut the carrots and beans into 1 cm pieces, slice the onion into thin strips, and finely chop the ginger.
3. Heat the ghee in a wide pot and toast the cumin seeds, cardamom pods and cinnamon stick for 30 sec. until fragrant.
4. Add the onion and ginger and fry for 4–5 min. until translucent, then toss in the carrots, beans and peas for 3 min.
5. Fold in the drained rice, fry for 2 min., pour in the vegetable stock, season with salt, cover and steam over the lowest heat for 12 min.
6. Remove the pot from the heat, let it rest covered for 10 min., then fluff gently with a fork and serve – the grains should stay separate.