Vegetable Pulao recipe
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Ingredients
- 2 cups basmati rice 2 tablespoons canola oil 1 onion, minced 1 ½ tablespoons minced fresh ginger 1 teaspoon cumin seeds 1 teaspoon ground fenugreek ¼ teaspoon ground turmeric 4 garlic cloves, minced 1 cup frozen peas 1 carrot, minced ½ cup minced green beans ½ cup minced cauliflower 3 ½ cups vegetable broth ½ cup chopped cilantro
Nutrition Info
- 331.4 caloriescarbohydrate: 62.6 gcholesterol: : -fat: 6.1 gfiber: 3.9 gprotein: 7.9 gsaturatedFat: 0.7 gservingSize: -sodium: 311.4 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Pulao
Directions
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Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover, set aside to soak.
Heat oil in a large saucepan over medium heat, cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
Drain rice and mix into onion mixture, cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture, pour in broth. Cover saucepan and bring liquid to a rapid boil, reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.