turmeric vegetable pilaf

turmeric vegetable pilaf

turmeric vegetable pilaf

cooked under 30 minutes, this one-pot turmeric vegetable pilaf is the perfect way to sneak in the lonely vegetables in the refrigerator drawer.

prep: 25 minutes
cook: 30 minutes
cuisine: southasian, pakistani
course: dinner, side
serves: 5-6


3 cups basmati rice
2 medium potatoes, diced
1/4 cup green peas and corn
1/4 cup carrot and green beans, chopped
1 medium green pepper, chopped
1 medium white onion, chopped
1 red anaheim chili, chopped
2-3 green chilies, chopped
1 tablespoon turmeric
1 1/2 tablespoons red chili flakes
1 teaspoon paprika
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1 1/2 tablespoons coriander powder
1/3 teaspoon nigella seeds
1 1/2 teaspoons garam masala (hot spice mix)
1 1/2 tablespoons garlic powder
1/2 tablespoon red chili powder
1 1/2 tablespoons salt, to taste
2 tablespoons ghee
3 tablespoons butter
5-6 cups water, as needed


Wash and soak rice in 4-5 cups of water for 20 to 25 minutes.

In a large pot, heat ghee with cumin seeds and onion over a medium flame. When the onion turns translucent, stir in potatoes, green peas, corn, carrot, green beans, green chilies, and red anaheim chili; cook for 3 to 5 minutes.

Add rice, water (an inch above the rice level), turmeric, red chili flakes, paprika, cumin powder, coriander powder, nigella seeds, garam masala, garlic powder, red chili powder, and salt; half-cover the pot with a lid over a medium-high flame.

When the water has evaporated, add butter. Cover with a lid and cook over the lowest flame possible for 15 to 20 minutes or until rice are tender. Fluff up the rice and serve hot.
suitable: halal, vegetarian
keywords: turmeric vegetable pilaf, turmeric vegetable pulao, vegetable pulao, yellow vegetable pilaf
published: 24.06.2020

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