25-Min Pulao with Crispy Onions & Ghee
Basmati rice bloomed in ghee with peas, carrots, and warm spices, topped with golden crispy onions. One skillet, fragrant and vibrant—a restaurant-quality weeknight dinner that feels fancy but takes 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp ghee in a large skillet over medium-high. Fry half the sliced onion until golden brown and crispy, about 4 minutes. Transfer to a plate.
Step 2
Add remaining 2 tbsp ghee to the same skillet. Add remaining onion and cumin seeds; cook until onion softens, about 90 seconds.
Step 3
Add rice, cinnamon stick, and cardamom pods. Stir for 1 minute until rice smells nutty and grains are coated.
Step 4
Pour in broth. Bring to a boil, then lower heat to low and cover with a lid. Cook 12 minutes until rice is tender and liquid is absorbed.
Step 5
Remove from heat. Stir in peas and carrots, cover again, and rest 2 minutes until vegetables warm through.
Step 6
Fluff rice with a fork. Discard cinnamon stick and cardamom pods. Top with crispy onions and serve hot.
Tools you’ll need
- 12-inch skillet with lid
- fork
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