Gemüse-Pulao

Lighter and quicker than biryani: pulao cooks rice and vegetables together in one pot. Rinse and soak the basmati for long, separate grains.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free

Ingredients

• 300 g basmati rice
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• Whole spices: 1 bay leaf, 3 cardamom, 4 cloves, 1 cinnamon stick, 1 star anise
• 1 onion, sliced
• 1 tsp ginger-garlic paste
• 1 carrot, diced, 100 g beans, 100 g peas
• 1 tsp garam masala
• 1½ tsp salt
• 550 ml water

Method

1. Rinse the rice until the water is clear and soak 20 minutes.
2. Heat ghee, fry cumin and whole spices, then onion until light golden. Add ginger-garlic paste.
3. Add vegetables, garam masala and salt and fry 2 minutes.
4. Add drained rice and water, bring to the boil, cover and cook on the lowest heat for 12 minutes.
5. Rest 5 minutes with the lid on, then fluff with a fork.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.