20-Min Vegetable Pulao with Eggs & Chutney
Fragrant basmati rice spiked with cumin, loaded with peas and carrots, served with soft-boiled eggs and quick tomato chutney. One skillet, one pot, 20 minutes start to finish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Bring a pot of salted water to boil. Add eggs and cook 6 minutes for soft-boiled, then transfer to ice water.
Step 2
Rinse rice under cold water until water runs clear. Set aside.
Step 3
Heat 2 tbsp oil in a skillet over medium. Add cumin seeds and let them crackle, ~30 seconds, then stir in carrots.
Step 4
Cook carrots for 2 minutes, then add rice and stir constantly for 1 minute until grains are coated and fragrant.
Step 5
Pour 2 cups water into the skillet, add salt and pepper to taste, then bring to a boil and reduce heat to low.
Step 6
Cover and simmer for 12 minutes until rice is tender and water is absorbed. Stir in peas and cilantro in the last minute.
Step 7
Peel eggs, halve them, and arrange on top of pulao. Spoon tomato chutney (diced tomatoes mixed with salt and cilantro) alongside.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet with lid
- small bowl for ice bath
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