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Vegetable Pulao

  • Yield: 4 cups 1x




  • 1 1/2 cups Indus valley Indian Basmati Rice
  • water


  • 1 small head cauliflower with leaves/stems (cut into bite size pieces)
  • 1 1/2 cups peas
  • 2 large carrots (diced)
  • 1 large onion (sliced)


  • 1/4 cup oil or ghee
  • 8 whole cloves
  • 3 ea cardamom pods
  • 8 ea black pepper corns
  • 5 ea bay leaves
  • 1 inch cinnamon stick
  • 1 palmful cumin seed



  1. Place rice in a bowl and cover with water.
  2. Allow to soak 5-10 minutes.
  3. Drain and rinse


  1. In a large frying pan or Wok, heat oil on high to very hot.
  2. Add the spices and cook until cumin seed turns golden.
  3. Add the onion and cook until beginning to turn clear.
  4. Add the additional vegetables and cook until just beginning to soften.
  5. Add the washed rice and mix until coated with seasonings.
  6. Add 3 cups of water (Double the amount of dry rice) and salt to taste.
  7. Put on high heat, cover, and cook until starts to boil.
  8. Once it is boiling, turn the heat to low, keeping covered, and allow to cook until rice is done and water is absorbed.


Source: Abha Ranjan


  • Serving Size: 1/2 cup
  • Calories: 172
  • Fat: 11.67 g
  • Carbohydrates: 20.42 g
  • Protein: 4.89 g
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