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)
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.