20-Min Vegetable Pulao with Crispy Rice
Fragrant basmati rice pilaf loaded with carrots, peas, and onions — finished with a crispy golden crust that shatters on your plate. Serve alongside your favorite curry for a restaurant-quality dinner in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 8g
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 the water runs clear, then drain well.
Step 2
Heat ghee in a heavy 12-inch skillet over medium-high until shimmering, about 1 minute.
Step 3
Add cumin seeds and bay leaves, then toast until fragrant, about 30 seconds.
Step 4
Add sliced onions and cook, stirring often, until edges turn golden brown, 4–5 minutes.
Step 5
Stir in diced carrots and peas, then cook 1 minute until combined.
Step 6
Add rinsed rice and stir constantly for 2 minutes to coat grains in ghee.
Step 7
Pour in water and salt to taste, bring to a boil, then reduce heat to low and cover tightly.
Step 8
Simmer without lifting the lid for 12 minutes, until rice is tender and water is absorbed.
Step 9
Increase heat to medium-high for 2 minutes to form a crispy golden crust on the bottom.
Step 10
Remove from heat, let rest 2 minutes, then fluff with a fork and serve immediately.
Tools you’ll need
- 12-inch heavy skillet with tight-fitting lid
- fine-mesh strainer
- measuring cups and spoons
- fork
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.
