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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great one-dish meal and is great for a quick weekday dinner. I serve this pulao with some simple onion and tomato raita. Ingredients:
1/4 cup cooking oil |
6 whole cloves |
2 bay leaves |
2 cinnamon sticks |
2 black cardamom pods |
1 teaspoon cumin seeds |
1 onion, sliced thin |
1 tablespoon ginger-garlic paste |
3 carrots, peeled and cut into long strips |
2 potatoes, peeled and cubed |
1/3 pound fresh green beans, cut into long strips |
1 cup frozen green peas |
4 cups basmati rice, rinsed |
salt to taste |
6 1/2 cups water |
Directions:
1. Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. Add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.
2. Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Stir gently before serving.
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