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Aerial view of Pulao Rice

Pulao Rice

By Sobeys
Published on March 01, 2024
Pulao Rice
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Time and servings

50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time

Ingredients

  • 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 

Method

  1. 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.

  2. Step 2

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

  3. 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.

  4. 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.