30-minute One Pot Vegetable Pulao Recipe {Rice Dish}

Name: 30-minute One Pot Vegetable Pulao Recipe {Rice Dish}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mauritian
Ingredients: 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

Full recipe at veganlovlie.com

Utensils needed:

Pressure cooker

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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