Pulao Bowl with Curry, Raita & Slaw
Fragrant basmati pulao with vegetables, served alongside a quick coconut curry, cooling raita, and crisp shredded cabbage — a complete Indian rice plate made in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Rinse rice under cold water until water runs clear. In a 12-inch skillet, heat 1 tbsp oil over medium-high until shimmering.
Step 2
Add cumin seeds and let them sizzle for 30 seconds. Stir in ginger-garlic paste, then add rice and toast for 2 minutes, stirring often.
Step 3
Pour in 3 cups water and 0.5 tsp salt. Bring to a boil, then reduce to low, cover, and simmer 12 minutes until rice is tender.
Step 4
Stir in peas and carrots, then drizzle coconut milk on top. Cover and cook 2 minutes more. Fluff with a fork.
Step 5
Stir yogurt with 0.25 tsp salt and 1 sliced green chili — this is your raita. Toss cabbage with remaining chili and a pinch of salt.
Step 6
Divide pulao between two bowls. Top each with a spoonful of raita and a mound of slaw. Serve warm.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- knife
- measuring cups and spoons
- fork
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