Ingredients
13 total- 2 tbsp 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
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup Basmati Rice (uncooked)
- 1/2 cup Frozen Peas, thawed
- 1/4 cup finely sliced green onions
Directions
4 stepsStep 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.