- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 50 mins
- Serves
- 4
Directions
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.
Step 2
Add the carrot, cauliflower, garam masala, turmeric, salt and pepper. Stir and cook until vegetables are slightly softened, 2 min.
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.
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.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 300
- Fat:
- 9 g
- Saturated Fat:
- 0.5 g
- Carbs:
- 48 g
- Fibre:
- 3 g
- Sugar:
- 4 g
- Protein:
- 6 g
- Sodium:
- 210 mg
