30-minute One Pot Vegetable Pulao Recipe {Rice Dish}
Full recipe at veganlovlie.com
Utensils needed:
- 2 cups basmati rice
- 825 ml water ([31/2 cups])
- 150 g cauliflower head ([about 1/4 head], cut into small florets)
- 1 small potato (diced)
- 1 medium carrot (diced)
- 65 g frozen green peas ([1/2 cup])
- 185 g brown or regular cooked chickpeas ([1 cup])
- 1 small or medium small or medium onion ( or 2-3 shallots, finely sliced)
- 2 - 3 cloves garlic (finely chopped)
- 1 tablespoon minced ginger (it’s easy to make your own in advance, see notes)
- 1/2 teaspoon tamarind paste (or 3 tablespoons tomato puree)
- 1-2 tablespoons coconut oil (or vegetable oil)
- 1/3 cup coriander leaves ((cilantro), chopped)
- 1/4 cup coriander leaves (cilantro or mint leaves, for garnish)
- 1 teaspoon ground cumin (or same amount whole cumin)
- 1/2 teaspoon whole cumin (or more ground cumin)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon garam masala (or substitute with more cinnamon, cardamom and nutmeg with a pinch of black pepper)
- 1 cinnamon stick or (1 teaspoon ground cinnamon)
- 1 - 2 bay leaves depending on size
- 4 - 5 cloves
- 4 - 5 juniper berries (optional)
- 3 green cardamom pods (or 1/2 teaspoon ground cardamom)
- 1 - 2 red chillis (or chilli flakes as per heat preference)
- 4 - 5 saffron threads (optional, but recommended)
- Salt to taste