Vegetable Pulao

Name: Vegetable Pulao
Cook time: 40 min
Total time: 40 min
Cuisine: Malaysian
Ingredients: 150 g cauliflower florets; 2 medium potatoes, boiled, peeled and cut into eights; 1 medium carrot, peeled and cut into 3 cm batons; 1 medium carrot, peeled and cut into 3 cm batons; 10 French beans, cut into 3 cm lengths (or ¾ cup garden peas); 10 French beans, cut into 3 cm lengths (or ¾ cup garden peas); 1 medium bell pepper, deseeded and thinly sliced; 3 Tbsp olive oil/ghee; 1 cinnamon stick; 2 tsp cumin seeds; 1 large onion, peeled and finely sliced; 1 Tbsp dried chilli paste/powder; 1 Tbsp dried chilli paste/powder; 1 Tbsp garam masala; 1 heaped tsp turmeric powder; 1 tsp coriander powder; 2 tomatoes, diced; 2 green chillies, sliced lengthwise into 3 cm strips; 3 cups basmati rice, washed until water is clear, soaked for 1 hour then drained; 9 cups water; 5 bay leaves; 1 heaped Tbsp salt; ½ cup fried shallots; ½ cup almond slivers, toasted in butter/ghee; ¼ cup golden raisins, toasted in butter/ghee (optional); ¼ cup golden raisins, toasted in butter/ghee (optional); ¼ cup golden raisins, toasted in butter/ghee (optional)

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
40 min

Appears in

Champur

By Jasvinder Karam

Published 2023

About

A great alternative to briyani, the combination of rice and vegetables is deliciously flavourful.

Ingredients

Vegetables

150 g cauliflower florets
2 medium potatoes, boiled, peeled and cut into eights
1 med

Asia
Malaysia
Main course
Vegetarian
Gluten-free

Method

Cooking the Pulao Mixture and Vegetables

Pour 3 Tbsp of oil in a heavy-based pot and fry the cinnamon stick and cumin seeds on medium heat until aromatic.
Put in the onions and fry until translucent.
Then add in the chilli paste, garam masala, turmeric powder, coriander powder, tomatoes and chillies. Sauté