20-Min Vegetable Pulao
Basmati rice cooked with ghee, cumin, and a medley of peas, carrots, and corn in one skillet. Fragrant, savory, and on the table in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Rinse basmati rice under cold water until the water runs clear, about 30 seconds.
Step 2
Heat ghee in a large skillet over medium. Add cumin seeds and listen for them to crackle, about 30 seconds.
Step 3
Add diced carrots and sauté until slightly softened, about 2 minutes.
Step 4
Stir in rinsed rice, coating it evenly with ghee, for about 1 minute.
Step 5
Pour water, season generously with salt and pepper, bring to a boil, then reduce heat to low.
Step 6
Cover and simmer 12 minutes until rice is tender and water is absorbed.
Step 7
Remove from heat, scatter frozen peas and corn on top, cover, and rest 2 minutes.
Step 8
Fluff with a fork, mixing in the peas and corn. Serve hot.
Tools you’ll need
- large skillet with lid (12-inch or bigger)
- wooden spoon
- fine-mesh strainer or colander
- fork
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