Vegetable Pulao (Indian Rice Pilaf)
From the MOV Kitchen: Courtesy of Rebecca Schwarz ​

---

Ingredients:

• 2 cups basmati rice (rinsed and soaked for 1/2 hour then drained)
• 1 medium onion finely chopped
• 1 medium tomato, seeded and diced
• 1/2 cup fresh green beans sliced on bias
• 1/2 cup diced carrot
• 1/2 cup green peas
• 1 bay leaf
• 1 - 3” NHHS Cinnamon Stick
• 1/4 tsp NHHS Cloves

• 1/2 tsp NHHS Garam Masala (to taste)
• 1/2 tbsp  NHHS Turmeric
• 1 tsp NHHS Chili Powder
• 2 tbsp finely chopped cilantro leaves
• 1/4 cup slivered almonds (optional)
• 4 tbsp MOV Extra Virgin Olive Oil
• 2 tbsp butter or ghee
• 2 cups water
• Salt to taste

---

Directions:

The best basmati rice is rinsed then soaked in water for 30 minutes to allow it to “bloom”. This allows for those long, fluffy grains of rice traditional to Indian cuisine. 
 
Once the rice has been rinsed, soaked and drained add to a lidded pot that has been prepared with the oil and ghee. Top with all remaining items except cilantro and salt, stir to combine and bring to a boil over high heat. 
 
Once the liquid begins to boil just around the edges reduce the heat to low and cover with a tight fitting lid. Allow to simmer for 10-15 minutes without lifting the lid. Turn off the burner and remove from heat without lifting the lid and allow to sit another 10-15 minutes. 
 
Lift lid, fluff with a fork and add salt to taste. Prior to serving garnish with cilantro and slivered almonds
​
​Serve with Tandoori Chicken​ & Indian Palak (saag) Paneer
​
​​Enjoy!

---

---