Mixed Vegetable Pulao with Whole Garam Masala
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 350 g basmati rice
- 150 g carrots, diced
- 150 g potatoes, peeled and diced
- 100 g frozen peas
- 1 onion, sliced
- 3 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 3 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 9.7 g
- Carbohydrate
- 83.2 g
- of which sugars
- 5.3 g
- Fat
- 11.4 g
- of which saturates
- 1 g
- Fibre
- 5.4 g
- Salt
- 0.06 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 until the water runs clear, then soak for 15 minutes and drain.
- 2
Heat the vegetable oil in a large pan and fry the onion for 6 minutes until golden, then add the garlic cloves, fresh ginger, green cardamom pods, cinnamon stick and bay leaves and fry for 1 minute.
- 3
Add the carrots and potatoes and fry for 3 minutes, stirring to coat in the spiced oil.
- 4
Add the drained rice and 600ml water, bring to the boil, then cover tightly and cook over low heat for 15 minutes.
- 5
Scatter the frozen peas over the top without stirring, cover again and cook for a final 5 minutes until the rice and vegetables are tender and the water is absorbed.
- 6
Turn off the heat, leave covered for 5 minutes, then fork through gently before serving.
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