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very easy
Prep Time
20 mins
Total Time
50 mins


2 tbsp
Compliments Canola Oil 
30 mL
1 tsp
cumin seeds 
5 mL
1 cup
finely diced onion 
250 mL
1 tbsp
jarred ginger garlic chili paste 
15 mL
1 cup
coarsely grated carrot
250 mL
1 cup
coarsely grated cauliflower 
250 mL
1 tsp
garam masala spice
5 mL
1 tsp
5 mL
1/4 tsp each
salt and black pepper 
1 mL
1 cup
Compliments Basmati Rice (uncooked)
250 mL
1/2 cup
Compliments Frozen Peas, thawed
125 mL
1/4 cup
finely sliced green onions 
60 mL


Step 1

Heat 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.

Step 2

Add the carrot, cauliflower, garam masala, turmeric, salt and pepper. Stir and cook until vegetables are slightly softened, 2 min.

Step 3

Stir 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.

Step 4

Remove 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.


Swap in ghee for the oil for a rich flavour twist.
Garnish with ¼ cup (60 mL) toasted chopped cashews to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
9 g
Saturated Fat:
0.5 g
48 g
3 g
4 g
6 g
210 mg
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