Vegetable Pulao (One-Pot Spiced Rice with Carrot and Peas)

Method

1. 1

   Soak the rinsed rice in water for 20 minutes, then drain well.

2. 2

   Warm the oil in a heavy pot and fry the cumin seeds, clove, cinnamon, cardamom and bay leaf 30 seconds until fragrant.

3. 3

   Add the onion and cook until golden, about 6 minutes.

4. 4

   Stir in garlic, ginger, green chili and carrot, and cook 3 minutes.

5. 5

   Add the drained rice and peas and stir gently 1 minute to coat every grain in the spiced oil.

   💡 Coating the rice in fat before the water goes in keeps every grain separate instead of clumping.

6. 6

   Pour in 480 ml water and the salt, bring to a boil, then cover tightly and cook on the lowest heat 15 minutes without lifting the lid.

7. 7

   Turn off the heat and let it rest, covered, 5 minutes, then fluff gently with a fork and scatter with cilantro.