Pulao Rice Recipe
Prep Time
Cooking Mode
2 tbsp Compliments Canola Oil
1 tsp cumin seeds
1 cup finely diced onion
1 tbsp jarred ginger garlic chili paste
1 cup coarsely grated carrot
1 cup coarsely grated cauliflower
1 tsp garam masala spice
1 tsp turmeric
¼ tsp each salt and black pepper
1 cup Compliments Basmati Rice (uncooked)
½ cup Compliments Frozen Peas, thawed
¼ cup finely sliced green onions
2 tbsp Compliments Canola Oil
1 tsp cumin seeds
1 cup finely diced onion
1 tbsp jarred ginger garlic chili paste
1 cup coarsely grated carrot
1 cup coarsely grated cauliflower
1 tsp garam masala spice
1 tsp turmeric
¼ tsp each salt and black pepper
1 cup Compliments Basmati Rice (uncooked)
½ cup Compliments Frozen Peas, thawed
¼ cup finely sliced green onions
Directions
1Heat the canola oil in a large saucepan (with lid) over medium-high heat. Add the cumin seeds and stir until fragrant, about 30 sec. Mix in the onion and ginger garlic chili paste; cook until the onions begin to soften, 3 min.
2Add the carrot, cauliflower, garam masala, turmeric, salt and pepper. Stir and cook until vegetables are slightly softened, 2 min.
3Stir the rice into the saucepan mixture to coat and toast about 30 sec. Pour in 2 cups (500 mL) water (or vegetable broth). Spread the rice mixture in an even layer. Cover and bring to a simmer. Immediately reduce heat to low; cook until the liquid is absorbed, 12 to 15 min.
4Remove saucepan from the heat. Sprinkle the thawed peas over the hot rice mixture. Re-cover and let stand 5 min. Uncover and fluff rice mixture with a fork; mixing in peas. Scoop the pulao rice onto a serving dishes. Garnish with green onions to serve.
Tips
1
Swap in ghee for the oil for a rich flavour twist.
2
Garnish with ¼ cup (60 mL) toasted chopped cashews to serve.
Disclaimer
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