25-Minute Vegetable Pulao
Basmati rice infused with whole spices, peas, and carrots in one pan — crispy-bottomed, fragrant, and ready in under 30 minutes. A weeknight version of the Indian classic that tastes like you've been cooking for hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Rinse basmati rice under cold water until water runs mostly clear, about 1 minute.
Step 2
Heat 2 tbsp oil in a heavy skillet over medium-high. Add cumin seeds, bay leaves, cinnamon, and cardamom.
Step 3
When seeds crackle (30 seconds), add diced onion and sauté until golden, stirring often, about 4 minutes.
Step 4
Add rinsed rice and stir constantly for 2 minutes to coat in oil and toast lightly.
Step 5
Pour in broth, add salt and pepper to taste, and bring to a boil. Stir once, then reduce to a simmer.
Step 6
Cover and cook 12 minutes. Scatter frozen peas and carrots on top, cover again, cook 3 minutes until rice is tender and liquid is absorbed.
Tools you’ll need
- 12-inch heavy skillet or heavy-bottomed pot with lid
- fine-mesh sieve or colander
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
