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*New* Quick veggie pulav
Rice type: basmati rice
Servings: 4
Cooking time: 25-30 minutes
Cooks tip:
- This recipe can be doubled to batch cook for lunches or dinners. Store in airtight containers in the refrigerator for up to 3 days or freeze for longer storage.
- This vegan dish is great on its own or served with spiced roast veg and mint yogurt sauce.
Ingredients
200 g basmati rice (could use long grain rice, wile rice, or brown rice)
2 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, thinly sliced
3 cloves garlic, minced
1 inch piece ginger, minced
1-2 green chilies, chopped
3 large tomatoes, chopped roughly
200 g mixed vegetables (e.g. carrots, green beans, etc.) chopped up finely
1 tsp garam masala
500 ml vegetable stock
Fresh coriander, chopped
Step 1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20 minutes, then drain and set aside.
Step 2
In the meantime, heat the oil in a large 30 cm frying pan over a medium heat. Add the cumin seeds and sauté for 30 seconds until fragrant.
Step 3
Add the sliced onion and sauté until golden brown, about 5 minutes.
Add the minced garlic, ginger, and green chilies. Sauté for another 1-2 minutes.
Add the chopped tomatoes and mixed vegetables. Cook for 3-4 minutes, stirring occasionally.
Step 4
Add the soaked and drained basmati rice to the pot. Gently stir to combine with the vegetables and spices.
Step 5
Add the garam masala. Mix well.
Step 6
Pour in the vegetable stock and bring to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Step 7
Season to taste.
Step 8
Turn off the heat and let the pulav sit, covered, for an additional 5 minutes. Fluff the rice gently with a fork.
Step 9
Garnish with chopped fresh coriander. Serve hot with a side of yogurt, raita, or a salad.