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Vegetable Pulao

Vegetable Pulao

Rice absorbs the flavours of any ingredient that you throw in with it so Indians make all kinds of sweet and savoury dishes with it. This vegetable pulao is served on special occasions and at dinner parties.

bar Vegetable Pulao

Picture by Werner Van Peppen

Serves 2-3

2 tbsp sunflower or olive oil
1/2 tsp cumin seeds
1 onion, finely sliced
1 green chilli, finely chopped
300g frozen mixed vegetables, defrosted
300g Basmati rice, rinsed thoroughly


Heat the oil in a deep saucepan with a lid. Add the cumin seeds and mix. When they begin to sizzle tip in the onion and fry for about 4 minutes or until the mixture turns a light brown. Tip in the vegetables and fry gently for 5 minutes. Add the rice. Stir everything well, and pour in 600ml/1 pint just boiled water. Cover and simmer for 10 minutes, or until the rice has cooked. Serve hot with tarka dal.


Try this with different combinations of vegetables. Substitute drained tinned vegetables if you need to. However, fry them for less time because they will already have been cooked.

(c) 2012

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