Name: Veg Sev Pulao
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 tbsp ghee; 1 tsp cumin seeds; 1 large onion, thinly sliced; 1 green bell pepper, diced; 1 carrot, diced; 1 cup frozen peas; 1 tsp ginger-garlic paste; 1 tsp turmeric powder; 1 tsp garam masala; Salt to taste; 2 cups water; Fresh cilantro for garnish; Sev for topping

Instructions

Start by rinsing the basmati rice under cold water until the water runs clear. This will help remove excess starch and prevent the rice from becoming sticky when cooked. Set aside.
In a large skillet or pot, heat the ghee over medium heat. Add the cumin seeds and let them splutter for a few seconds until fragrant.
Add the sliced onion to the skillet and sauté until golden brown. This will infuse the dish with a sweet and caramelized flavor.
Next, add the diced bell pepper, carrot, and peas to the skillet. Stir well and cook the vegetables until they begin to soften, but still retain a slight crunch.
Stir in the ginger-garlic paste, turmeric powder, garam masala, and salt. These spices will add depth and warmth to the dish, creating a fragrant aroma that will fill your kitchen.
Add the rinsed basmati rice to the skillet and gently mix everything together, ensuring that the rice is well coated with the aromatic spices and vegetables.
Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let the pulao simmer for about 15-20 minutes or until the rice is cooked and all the water is absorbed.
Once the rice is cooked, fluff it with a fork to separate the grains and mix in the fresh cilantro for a burst of color and freshness.
To serve, spoon the fragrant Veg Sev Pulao into bowls and top each serving with a generous amount of crunchy sev for a textural contrast that will elevate the dish to the next level.

Ingredients

Instructions

Nutrition Facts

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