Vegetable pulao with whole spices and peas
Fragrant basmati cooked with cardamom, cloves, cinnamon, carrots and peas. A proper centrepiece rice dish.
- Time40 min
- LevelEasy
- Costabout £0.64 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice in several changes of cold water until it runs clear, then soak in cold water for 15 minutes and drain well.
15 min - 2
Heat the oil in a wide lidded pan over a medium heat. Add the cumin seeds, cardamom, cloves, cinnamon and bay leaves and fry for 30 seconds until fragrant.
- 3
Add the onion and cook for 8 minutes until golden. Stir in the ginger, carrots and green beans for 2 minutes.
8 min - 4
Add the drained rice and the peas and stir gently for 1 minute. Pour in the water and a good pinch of salt.
- 5
Bring to the boil, then cover tightly and cook on the lowest heat for 12 minutes. Turn off the heat and leave covered for 8 minutes.
20 min - 6
Fluff the rice gently with a fork, removing the bay leaves if you spot them, and scatter with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.