Vegetable Pulao
Ingredients
- 300 gThai or basmati rice (rinsed and drained)
- 2 tbspghee
- 1 tspWhole cumin seeds
- 1 pcCinnamon stick
- 4 pccardamom (lightly crushed)
- 3 pcClove
- 1 pcOnion (sliced)
- 2 pcGarlic (minced)
- 1 pcHot chili pepper (split lengthwise)
- 2 pcCarrot (finely diced)
- 1 pcPotato (in 1cm cubes)
- 100 gGreen bean (in 2cm pieces)
- 100 gGreen peas
- 450 mlMineral water
- 1 pinchGray sea salt
- 1 pcFresh ginger (grated)
Method
A fragrant rice dish where every grain remains distinct, infused with the warmth of whole spices. Vegetables are tender, ghee adds a rich sheen, and the aroma of toasted cumin fills the room.
- 1
Wash the Thai rice in cold water several times. The water should run clear to ensure the grains don't stick after cooking. Drain well.
- 2
Heat the ghee in a sauté pan. Add the cumin seeds, cinnamon, cardamom, and cloves. When it crackles and the aroma is released, it's ready.
- 3
Add the sliced onion and the split chili. Sauté until the onion is translucent and tender. Stir in the minced garlic and grated ginger without burning them.
- 4
Stir in the carrots, potato, and green beans. Stir to coat the vegetables well with the spiced ghee. They should begin to soften.
- 5
Add the drained rice. Mix gently for one minute so that each grain is shiny and coated with fat.
- 6
Pour in the mineral water and peas. Salt. Bring to a boil, then cover tightly and lower the heat to minimum. Cook for 12 minutes without ever lifting the lid. Turn off the heat and let it rest for 5 minutes.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during cooking; the steam is what cooks the rice through.
- Use a fork to fluff the rice at the end, never a spoon, to avoid breaking the grains.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat with steam to maintain moisture.
