Pulao is a common South Asian dish and the name basically means Pilaf. The flavors are different, but this is really just a simple vegetable rice pilaf.
This was a hit with every person in my family and my youngest kept asking for more. The flavor is very mild, with some unique spices and flavors.
Next time I make this, I’ll probably add some sauteed green chile, similar to the Aloo Bhaji I made last month. Easily adaptable to whatever foods you have in the house, this was a great way to discover some whole spices I had never used before in that form.
- 1 cup rice I used Jasmine
- 1 tablespoon light olive oil
- 2 bay leaves
- 1 cinnamon stick
- 6 whole cloves
- 4 black peppercorns
- 2 whole allspice seeds Trish's recipe called for whole pods of cardamom, but I adapted according to what I had on hand. If you have cardamom, definitely use that.
- 1 medium onion diced
- 12 baby carrots or one large carrot, diced small
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3/4 - 1 teaspoon kosher salt adjust to taste
- Optional: 1/2 teaspoon turmeric according to taste
- Rinse the rice in a mesh strainer and then cover with water and soak for about 15 minutes.
- In a large skillet, over medium heat, warm the oil. Add all of the spices (except the salt and turmeric) and let spices infuse the oil, about 5 minutes. Once the oil is fragrant, add the onions and saute until they are soft and just barely browned, about 10 minutes. Add the vegetables and saute them for just a couple minutes. Add salt.
- Drain the rice and add it to the veggies. Add two cups of water and toss gently to combine. Increase heat until the mixture simmers and then reduce to low and simmer covered for about 10-15 minutes. Uncover and simmer a few more minutes, stirring occasionally, until the liquid is absorbed.
- I added some turmeric at this point, for a little color and to add some additional flavor. We really enjoyed the turmeric in the Aloo Bhaji. So, I wanted to try it in this dish as well.
- Remove from the heat and fluff the rice with a fork. Enjoy!