Vegetable Pulao (Indian Rice Pilaf)

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Today’s Sunday Funday takes us to India where the festival of Diwali is being celebrated tomorrow.  Diwali is a celebration of inner light that defeats spiritual darkness and is as major of a holiday in India as Christmas is in the US.

To celebrate the holiday, I made vegetable pulao.  It was a flavorful addition to a weeknight meal!

Try these other recipes to celebrate Diwali:

• Karen’s Kitchen Stories: Aloo Tikki
• Sneha’s Recipe: Atta Ladoo / Whole Wheat Flour Ladoo
• Palatable Pastime: Chicken Tikka Nan Pizza 
• Mayuri’s Jikoni: Chocolate Kalakand 
• Cook with Renu: Condensed Milk Instant Kalakand 
• A Day in the Life on the Farm: Crunchy Chickpeas Masala
• Culinary Adventures with Camilla : Gulab Jamun 
• Amy’s Cooking Adventures: Vegetable Pulao (Indian Rice Pilaf) 

Vegetable Pulao 

Adapted slightly from Indiaphile

1 tablespoon extra virgin olive oil

1 onion, diced

3 cloves garlic, minced

1 cup cauliflower, chopped small

1 large carrot, peeled and diced small (about ¾ cup)

1 small red bell paper, diced small (about ¾ cup)

1 ½ cups basmati rice

1 teaspoon turmeric

½ teaspoon garam masala

½ teaspoon chili powder

1 teaspoon salt

½ cup peas

¼ cup cashews

1 bay leaf

3 cups water (or vegetable broth)

Heat the oil in a large skillet over medium heat.  Add the onion and garlic and cook until just softened, about 3 minutes.  Add the cauliflower, carrot, and red pepper and cook for an additional 3 minutes.

Stir in the rice and spices, and fry, stirring frequently for 1 minute.  Finally, add the peas, cashews, bay leaf, and water.  Bring to a light boil, then cover and reduce to a simmer.  Cook for 15-20 minutes or until the water is absorbed and rice is tender.  Add additional salt if needed.