Photograph of the finished Vegetable pulao

India · Cơm pulao rau củ thập cẩm

Vegetable pulao

45 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.5 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Peas Peas 11.3 oz
  • Photograph of White cauliflower White cauliflower 1.1 lb
  • Photograph of Green beans Green beans 14.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.8 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Ghee Ghee 8.5 oz
  • Photograph of Onion Onion 2
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Cut each vegetable into cubes of about 1.5 cm so they all cook at the same time.
  2. 2 Soak the rice for 30 minutes, then drain it completely.
  3. 3 Sauté cumin and cardamom in ghee, then stir-fry onions for 5 minutes.
  4. 4 Add the vegetables and stir-fry for 4 minutes, then add the rice and stir-fry for another 3 minutes.
  5. 5 Sautéing the vegetables first before adding the rice is a way to prevent them from becoming mushy when the rice is cooked.
  6. 6 Pour in one and a half times the amount of hot water as rice, cook for 15 minutes, and let it steep for 10 minutes.

With an appliance

  • Microwave 42 min

    Replace step 6: put the rice, sautéed vegetables, and hot water into a bowl, cover loosely, microwave at 900W for 13 minutes, then let it sit for 8 minutes; reduce the heat for about 4 minutes. The even heat distribution helps the vegetables cook without becoming mushy, the rice is fluffy, and you don't need to constantly monitor the heat. Steps 1 and 4 still involve cutting the vegetables to the same size and sautéing them beforehand so that they cook simultaneously.

Start cooking