Pakistani
Vegetable pulao
Whole-spice rice with carrots, peas and potato.
- 40minutes
- 4servings
- 569kcal each
- 12gprotein
Ingredients
For 4 servings.
- Basmati rice 400 g
- Carrots 2
- Peas 150 g
- Potatoes 2
- Onions 1
- Whole spices 2 tsp
- Cooking oil 3 tbsp
What you will need
Heavy pot with a tight lid, Bowl for soaking rice, Measuring cup, Knife and peeler
Method
-
1
Wash and soak the rice 20 min
Measure the rice with a cup, wash in 4–5 changes of water and soak in fresh water.
Ready when: The water runs almost clear.
-
2
Cut the vegetables 8 min
Peel and cut the carrots and potatoes into small cubes, about the size of a peanut. Slice the onion thinly.
Ready when: Vegetable cubes are about the same size so they cook evenly.
-
3
Fry onion and spices 6 min
Heat the oil in the pot on medium. Add the whole spices for 30 seconds, then the onion.
Ready when: Onion is golden and the spices smell fragrant.
-
4
Sauté the vegetables 4 min
Add carrots, potatoes and peas with the salt. Stir for a few minutes so they get coated in oil.
Ready when: Vegetables are shiny and hot but still firm.
-
5
Boil with rice 7 min
Add water (1¾ cups per cup of rice) and bring to a boil. Taste: slightly salty is right. Add the drained rice and boil uncovered without stirring.
Ready when: Water is at the level of the rice with small holes on top.
-
6
Dum and serve 15 min
Cover tightly and cook on the lowest heat without opening. Turn off, wait 5 minutes, then fluff gently and serve with raita.
Ready when: Rice is fluffy and a potato cube is soft.
Cook Vegetable pulao from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
