25-Min Vegetable Pulao with Raita & Fresh Sides
Fragrant basmati rice with peas, carrots, and warm spices, served alongside cooling cucumber raita and crisp pickled vegetables. A vibrant, weeknight Indian rice bowl that comes together in one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
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Open the appInstructions
Step 1
Rinse basmati rice under cold water until water runs clear, about 1 minute.
Step 2
Heat 1.5 tbsp oil in a large skillet over medium-high. Add cumin seeds and listen for them to pop, ~30 seconds.
Step 3
Add rice and stir constantly for 1 minute until grains are coated and fragrant.
Step 4
Pour in 3 cups water, add carrots and a big pinch of salt. Bring to a boil, then cover and reduce heat to low for 12 minutes.
Step 5
Stir in frozen peas and fluff with a fork. Let sit covered for 1 minute until peas are warm.
Step 6
Mix yogurt, grated cucumber, minced green chili, and a pinch of salt in a small bowl to make raita.
Step 7
Serve pulao in bowls topped with a spoonful of raita. Arrange sliced red cabbage and remaining green chili slices alongside.
Tools you’ll need
- large skillet with lid
- small mixing bowl
- wooden spoon
- fine-mesh sieve or colander
- fork for fluffing
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