20-Min Vegetable Pulao with Crispy Carrots
Fragrant basmati rice cooked with peas, carrots, and aromatics in one pot, topped with roasted baby carrots and green onions. Ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 7g
Ingredients
7 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 clear.
Step 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
Step 3
Add cumin seeds and ginger-garlic paste, stirring for 30 seconds until fragrant.
Step 4
Add rinsed rice and stir for 2 minutes, coating grains with oil.
Step 5
Pour in broth and bring to a boil, then reduce heat to low, cover, and simmer 12 minutes.
Step 6
Uncover, stir in peas and diced baby carrots, and cook uncovered 2 minutes more until peas warm.
Step 7
Transfer pulao to a serving bowl, top with sliced green onions, and drizzle with oil.
Tools you’ll need
- large skillet with lid
- cutting board
- knife
- measuring cups
- measuring spoons
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.
