Name: Vegetable Pullao (Sabzi pullao)
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 teaspoon cumin seeds; 2 tablespoons very finely chopped fresh green coriander; ½ fresh, hot green chilli, finely chopped; ¼ teaspoon cayenne pepper; 1 teaspoon ground coriander seeds; ½ teaspoon ground turmeric; 570 ml/1 pint water; ½ medium-sized carrot, about 40 g/1½ oz in all, peeled; enough long-grain rice to fill a glass measuring jug to the 425 ml/15 fl oz level; 1 teaspoon ground cumin seeds; 1 garlic clove, peeled and very finely grated; 110 g/4 oz potato, peeled; 40 g/1½ oz fresh green beans; 1¼ teaspoons salt; 4 tablespoons vegetable oil; ½ teaspoon peeled and very finely grated fresh ginger

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Sometimes, when I want an all-vegetarian meal, I serve this pullao with Black-eyed beans with mushrooms and a yogurt dish. It can, of course, be served with any meat.

Ingredients

enough long-grain rice to fill a glass measuring jug to the 425 ml/15 fl oz level

Asia
India
Side dish
Gluten-free
Vegan

Method

Put the rice in a bowl and wash in several changes of water. Drain. Add 1.25 litres/2 pints of water and leave to soak for 30 minutes. Drain and leave in a sieve for 20–30 minutes.
Cut the potato and carrot into 5mm/¼ inch dice. Trim the green beans and cut across at 5mm/¼ inch intervals.
Heat the oil in a heavy pot over a medium heat. When hot, put i

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