Aromatic Pulao with Peas & Carrots

Name: Peas and Carrots Pulao
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 cups cooked basmati rice; 2 tbsp ghee (vegan option: vegan butter, avocado oil or coconut oil); 1 tsp cumin seeds; 1 bag frozen peas and carrots OR 1/2 cup shelled peas and 1/2 cup julienned or cubed (small) carrots; 1/2 tsp salt; 1/2 tsp cinnamon powder; 1 tsp sugar or monk fruit sugar noncaloric sweetener

Get ready to be really surprised! This Peas and Carrots Pulao comes together in exactly 5 MINUTES!

You’ll have to make it to see that this is nothing but the complete truth. You just need cooked rice and then you can throw this delicious rice dish together really quickly, and right before guests arrive so it’s fresh and flavorful.

“How,” you ask. “I thought Indian cooking took time!”, you say. Well, yes it can take time but it doesn’t have to!

Read on and discover this incredibly easy rice dish that is gluten-free and can be made vegan by omitting the ghee.

Firstly, What is Peas and Carrots Pulao?

Let’s begin with understanding what pulao is.

A pulao, also known as pilaf, is a rice dish that originated in India but is popular in various cuisines worldwide. It is typically made by cooking rice with a combination of aromatic spices and ingredients, such as vegetables, meat, or seafood.

For this recipe, we start with cooked rice that has been prepared in advance. Then, we enhance its flavors by adding a delightful blend of aromatic spices, along with the freshness of peas and carrots. Lastly, we season it with just the right amount and that’s it!

By using pre-cooked rice, you save valuable time in the kitchen, I love making this pulao for guests because not only is it easy it’s always a BIG hit!

Ingredients for Peas and Carrots Pulao

Rice – I prefer extra long-grained white basmati rice for this recipe.

Peas – Either fresh or frozen.

Carrot – EIther fresh or frozen.

Ghee – Ghee adds a unique aroma to the rice.

Spices – This recipe requires minimal spices. You will need only cumin seeds and cinnamon powder.

Salt & Sugar – Add salt as per taste. This rice dish is slightly sweetened. You can use sugar, honey or monk fruit sweetener.

Having your rice cooked right is the most crucial step. If you cook it in a rice cooker, keep it al dente. If you’re doing the stove top method as described in the recipe card you’ll have to be careful not to overcook it.

Pulao rice is fluffy ad separated (ideally)

Quite often I will use a bag of frozen peas and carrots and do away with the chopping. It’s perfectly fine to do so!

Pairing Ideas with Peas & Carrots Pulao

I love to serve this rice with lentil soup and a vegetarian and/or meat curry. Try pairing it with Aloo Gobi, or Adraki Gobi. It’s great with Egg Curry, Chicken Butter Masala. Add a salad and you’re golden!

You can also try another really easy pulao: the ever-popular Peas Pulao.

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Peas and Carrots Pulao

Author: Mish
Total Time: 55 mins
Yield: 4 1x

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Description

Peas and Carrots Pulao is a light and fragrant pulao that is easy, delicious, and gets rave reviews!

Ingredients

Scale

2 cups cooked basmati rice

2 tbsp ghee (vegan option: vegan butter, avocado oil or coconut oil)

1 tsp cumin seeds

1 bag frozen peas and carrots OR 1/2 cup shelled peas and 1/2 cup julienned or cubed (small) carrots

1/2 tsp salt

1/2 tsp cinnamon powder

1 tsp sugar or monk fruit sugar noncaloric sweetener

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Instructions

Start by cooking the basmati rice. I prefer using a saucepan filled with water, add the uncooked rice and bring it to a boil stirring occasionally. The rice should boil uncovered. Check the rice frequently to ensure it’s just cooked. Once it reaches the desired consistency, quickly drain the water in a colander and keep the rice aside. If you prefer a rice cooker, go ahead and use it, but ensure the rice is well-separated for a perfect pulao.
Heat the ghee (or vegan butter/any cooking oil) in a wide pan over medium heat.
Add the cumin seeds once the ghee (or oil) is hot and let them darken slightly. This will infuse the oil with a nutty aroma.
Reduce the heat to low and add the salt, cinnamon powder, and sugar. Give it a quick stir to combine.
Now add the peas and carrots, whether you’re using frozen ones or fresh. Stir everything well once and cover and cook for 1-2 minutes on low. The frozen peas and carrots will have unthawed and the fresh carrots and peas would be cooked.
Add the cooked basmati rice to the pan, gently mixing it with the peas and carrots, ensuring everything is well combined.
Cover the pan and let the pulao cook for one more minute on low This will allow the flavors to blend together and create a delicately aromatic pulao.