Vegetable Pulao
A basic and flavorful Indian rice dish with vegetables and spices.
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- •2 cups Long grain ricesoaked for 20 minutes
- •.5 cup Diced carrots
- •.5 cup French beanscut into 1-inch pieces
- •.5 cup Cauliflower florets
- •.5 cup Green peas
- •1 count Onionssliced
- •1 count Bay leaf
- •5 count Black peppercorns
- •1 count Cinnamon stick
- •1 tsp Caraway seedsalso known as Shahi jeera
- •3 count Cloves
- •1 piece Mace
- •to taste Salt
- •2 tbsp Pure ghee
- •2 tbsp Oil
- 1
Heat pure ghee and oil in a deep non-stick pan.
1 min
- 2
Add bay leaf, cinnamon stick, black peppercorns, cloves, mace, and caraway seeds. Sauté until aromatic.
2 min
- 3
Add sliced onions and sauté until golden brown.
3 min
- 4
Add diced carrots, French beans, cauliflower florets, and green peas. Mix well.
2 min
- 5
Add soaked and drained rice. Mix gently to avoid breaking the grains.
1 min
- 6
Add salt and 4.5 cups of boiling water. Mix lightly.
1 min
- 7
Cover and cook on low heat for 15 minutes.
15 min
- 8
Turn off the heat and let it rest for 5 minutes.
5 min
- 9
Fluff the rice with a fork before serving.
1 min
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