Vegetable Rice Pilau

Vegetable Rice Pilau is a full one-pot rice dish where basmati cooks with potato, tomato, bell pepper, peas, carrot, and spices rather than having vegetables folded in afterward.

Cumin seeds are heated first, followed by onion, garlic, and ginger. The rice is briefly coated in oil before the vegetables and turmeric are added.

Vegetable bouillon and enough additional water to cover the rice complete the pot. The pilau cooks covered until the rice and vegetables are tender, then fresh herbs are added.

Ingredients

• 2 teaspoons vegetable bouillon powder
• 1 cup hot water
• 1 tablespoon oil
• 1 teaspoon whole cumin seeds
• 1/2 cup onions, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 cups white basmati rice
• 1 fresh green chili, slit at the end
• 1 cup potatoes, cubed
• 1 tomato, chopped
• 1/2 cup red bell peppers, cubed
• 1 cup fresh green peas
• 3/4 cup carrots, chopped
• 1/2 teaspoon turmeric
• 1 teaspoon salt, or to taste
• 1/4 cup fresh parsley or cilantro leaves, chopped, for garnish

Method

Dissolve the bouillon powder in the hot water and set aside. Heat the oil in a medium pot over medium-high heat, add the cumin seeds, and let them sizzle for 30 seconds. Add the onions, garlic, and ginger and sauté 30 seconds. Add the rice and stir until coated with oil, then add the chili, potatoes, tomato, bell pepper, peas, carrots, turmeric, and salt. Pour in the bouillon mixture and enough additional water to cover the rice by about 1 inch. Bring to a boil, reduce to a simmer, cover, and cook about 20–25 minutes. Remove the chili, mix gently, garnish with parsley or cilantro, and serve. Makes 6–8 servings.