Special Rice

RNR Vegetable Pulao

  • Serves 3
  • 35 minutes + grain cooking
RNR vegetable pulao with carrots beans and peas

Ingredients

  • 500 g Cooked MadeBetter RNR rice (Tender with separate grains)
  • 100 g Carrot (Small cubes)
  • 80 g Green beans (Small pieces)
  • 80 g Peas
  • 120 g Onion (Sliced)
  • 18 ml Cold-pressed oil
  • 10 g Ginger (Finely chopped)
  • 8 g Garlic (Finely chopped)
  • 4 g Green chilli (Slit; optional)
  • 2 g Cumin
  • 1 g Cinnamon
  • 0.5 g Green cardamom
  • 0.4 g Cloves
  • 0.2 g Bay leaf
  • 70 ml Water for vegetables
  • 10 g Coriander leaves
  • 4 g Salt

Make it, step by step

  1. Heat oil; add cumin, cinnamon, cardamom, cloves and bay leaf for 30 seconds. Add onion, ginger, garlic and chilli; cook for 6 minutes.
  2. Add carrot, beans, peas, salt and 70 ml water. Cover for 7–8 minutes until tender; uncover briefly to reduce excess liquid.
  3. Fold in 500 g cooked rice; cover and heat gently for 4–5 minutes until hot throughout.
  4. Add coriander, remove larger whole spices and serve.
Useful tips
  • Uncover the vegetables briefly if water remains, then fold in the rice gently so the pulao stays fluffy.

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