Vegetable Pulao
3-4
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
2 c
basmati rice
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2 c
water
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1 c
vegetable or chicken stock
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1
piece cinnamon bark, broken into 2 or 3 pieces
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2 tsp
cumin seeds
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1 tbsp
slivered almonds
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1 tbsp
golden raisins
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1
yellow onion, peeled and thinly sliced
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1
carrot, peeled and diced 1/4 inch
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1
Russet potato, peeled and chopped into ½-inch dice
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¼ c
chopped cilantro leaves
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½ c
chopped mint
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3 tbsp
ghee (clarified butter) or canola oil
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There’s a standard side of rice, and there is pulao—a fragrant and fancy bowl of rice laced with almonds, raisins and Indian spices.

Directions

  1. Wash rice well in a large bowl, rinsing and draining 2-3 times to remove excess starch until the water is clear. Soak the washed and drained rice in water and stock for 30 minutes.
  2. Heat a heavy-bottomed pot on medium-high heat. (Pick a pot that you have a tight-fitting lid for). Add 2 tablespoons ghee or oil, and once it’s hot, add the cinnamon and cumin seeds.
  3. Once the cumin seeds are sputtering, add the almonds and raisins. Stir gently until the almonds are light brown and raisins have puffed. Remove from pan and reserve.
  4. Add another tablespoon of ghee or oil to the pan and the onions. Stir continuously so the onions don't burn. Add a pinch of salt to draw the moisture out of the onions and they'll brown faster. Fry the onions until they are golden brown, then add the carrots, potato, and cumin/cinnamon/almond/raisin mixture to the pot. Stir and mix well with the fried onions and spices.
  5. Add just the liquid from the soaking rice. Bring this to a boil and season with salt. Taste now to make sure the seasoning is correct, as it's very difficult to add salt later without breaking up the rice.
  6. As the pot comes to a boil, add the soaked rice and mix in with gentle stirs so as not to break the grains. Cover with a tight-fitting lid and cook on medium-high heat, checking occasionally until the rice has absorbed most of the liquid and craters start to form on the top of the rice.
  7. Remove the lid and very gently slide a spoon or spatula down the side of the pot and bring the rice from the bottom to the top in 2-3 gentle turns. Add the chopped mint and cilantro on top.
  8. Return the lid, turn the heat to the lowest setting and let rice sit on low for another 3-5 minutes. Turn off the heat and keep the lid on. Let the pot sit for 10-15 minutes with the lid on and the rice will finish cooking in its own steam. If you remove the lid all the steam will escape.
  9. After 10-15 minutes, remove the lid and gently fluff the rice with a fork or spatula. Every grain should be long and separate. Serve hot.

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