Vegetable Pulao

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.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 445
• Protein: 9 g
• Carbs: 80 g
• Fat: 9 g

Ingredients

• 300 g Thai or basmati rice ( rinsed and drained )
• 2 tbsp ghee
• 1 tsp Whole cumin seeds
• 1 piece Cinnamon stick
• 4 piece cardamom ( lightly crushed )
• 3 piece Clove
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 1 piece Hot chili pepper ( split lengthwise )
• 2 piece Carrot ( finely diced )
• 1 piece Potato ( in 1cm cubes )
• 100 g Green bean ( in 2cm pieces )
• 100 g Green peas
• 450 ml Mineral water
• 1 pinch Gray sea salt
• 1 piece Fresh ginger ( grated )

Instructions

1. Rinsing the rice

   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. Toasting the spices

   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. Aromatic base

   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. Sautéing the vegetables

   Stir in the carrots, potato, and green beans. Stir to coat the vegetables well with the spiced ghee. They should begin to soften.

5. Coating the rice

   Add the drained rice. Mix gently for one minute so that each grain is shiny and coated with fat.

6. Steaming

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with steam to maintain moisture.