Kashmiri Vegetable Pulao
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Ingredients
- 300 g basmati rice
- 100 g carrots, diced
- 100 g fine green beans, trimmed
- 100 g frozen peas
- 1 onion, finely sliced
- 1 cinnamon stick
- 4 green cardamom pods
- 2 bay leaves
- 2 tbsp vegetable oil
- 20 g raisins
Nutrition (per serving)
- Calories
- 393 kcal
- Protein
- 8.3 g
- Carbohydrate
- 70.4 g
- of which sugars
- 7.5 g
- Fat
- 7.8 g
- of which saturates
- 0.8 g
- Fibre
- 4.9 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice well and soak in cold water for 15 minutes, then drain.
- 2
Heat the vegetable oil in a large pan and fry the cinnamon stick, green cardamom pods and bay leaves for 30 seconds until fragrant.
- 3
Add the sliced onion and cook over medium heat for 6 minutes until softened, then stir in the carrots and green beans and cook for 3 minutes.
- 4
Add the drained rice and raisins and stir gently to coat, then pour in 500ml water and bring to the boil.
- 5
Stir in the frozen peas, cover tightly and simmer over the lowest heat for 12 minutes without lifting the lid.
- 6
Remove from the heat and rest, covered, for 5 minutes, then fluff with a fork before serving.
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