Name: Aromatic Vegetable Pulao
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups basmati rice; 1 tablespoon ghee; 1 large onion, thinly sliced; 4 cloves garlic, minced; 1 inch ginger, minced; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 cup mixed vegetables (carrots, peas, bell peppers); 1 cup canned chickpeas, drained and rinsed; 3 cups vegetable broth; Salt to taste; 1/4 cup fresh cilantro, chopped; 1 lemon, cut into wedges

Aromatic Vegetable Pulao

miradu

Drawing inspiration from the aromatic bazaars of Mumbai, this Vegetable Pulao is a fragrant and satisfying dish that brings together the vibrant spices of India. With the warming notes of cumin and turmeric combined with the freshness of cilantro and a squeeze of lemon, every bite is a delightful journey of flavors and textures. Perfect for a cozy dinner or as a side dish to a larger Indian feast.

Ingredients

Instructions

Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown.
Add the minced garlic and ginger, stirring until fragrant.
Stir in the cumin seeds, coriander powder, turmeric, and red chili powder, cooking for another minute.
Add the mixed vegetables and chickpeas, stirring to coat them in the spices.
Pour in the vegetable broth and bring to a boil.
Once boiling, add the rice and salt. Stir well and cover the pot. Reduce heat to low and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork, then garnish with fresh cilantro. Serve with lemon wedges on the side. Enjoy!