“This is a great one-dish meal and is great for a quick weekday dinner. I serve this pulao with some simple onion and tomato raita.” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. Add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.
- Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Stir gently before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 485 cal
- 24%
- Fat
- 8.3 g
- 13%
- Carbs
- 93.4 g
- 30%
Based on a 2,000 calorie diet
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