Pulao

Ingredients

• 1.5 cups Basmati rice (rinsed and soaked for 30 minutes)
• 3 cups Vegetable broth (or water for cooking)
• 2 tbsp Coconut oil (for sautéing)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 inch Ginger (grated)
• 1 medium Carrot (diced)
• 1 cup Green peas (fresh or frozen)
• 1 medium Bell pepper (diced (any color you prefer))
• 1 tsp Cumin seeds (for flavor)
• 1 tsp Coriander powder (adds warmth)
• 1/2 tsp Turmeric powder (for color and health benefits)
• to taste Salt (I usually start with about 1 tsp)
• 1/4 cup Fresh cilantro (chopped, for garnish)
• 1 tbsp Lemon juice (for brightness)

Instructions

1. 1

   In a medium bowl, rinse the basmati rice under cold water until the water runs clear. Soak it for about 30 minutes, then drain.

2. 2

   In a large pot, heat the coconut oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.

3. 3

   Add the chopped onion, garlic, and ginger to the pot. Sauté until the onion becomes translucent, about 5-7 minutes.

4. 4

   Stir in the diced carrot, bell pepper, and green peas. Cook for another 3-4 minutes until the veggies start to soften.

5. 5

   Add the drained rice, coriander powder, turmeric powder, and salt. Gently stir to combine everything.

6. 6

   Pour in the vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

7. 7

   Once done, remove from heat and let it sit covered for another 5 minutes. Fluff with a fork and stir in the lemon juice and fresh cilantro before serving.