Pulao (sri Lankan Vegetable Biryani)
Pulao, also known as Sri Lankan Vegetable Biryani, is a flavorful and aromatic rice dish that is popular in Sri Lankan cuisine. This dish is packed with a variety of vegetables and fragrant spices, making it a delicious and satisfying meal.
Ingredients
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 carrots, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup cauliflower florets
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Salt to taste
- 3 cups vegetable broth
- 1/4 cup cashews, toasted
- Fresh cilantro for garnish
Instructions
- Wash the basmati rice until the water runs clear, then soak the rice in water for 30 minutes.
- In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until golden brown.
- Add the cumin seeds, cinnamon stick, cloves, and cardamom pods to the pot. Sauté for 1-2 minutes until fragrant.
- Stir in the diced carrots, green beans, and cauliflower. Cook for 5 minutes, stirring occasionally.
- Drain the soaked rice and add it to the pot. Stir in the turmeric, garam masala, and salt. Cook for 2 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
- Once the pulao is cooked, fluff the rice with a fork and remove the cinnamon stick and cardamom pods.
- Transfer the pulao to a serving dish and garnish with toasted cashews and fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 50g
- Protein
- 8g
- Fat
- 6g
Supplies
Large pot Serving dish
Tools
Cutting board Knife Measuring cups and spoons Fork
Serving suggestions
Serve the Pulao with a side of raita (yogurt sauce) and papadums for a complete meal.
Tips & tricks
To enhance the flavor, you can add a pinch of saffron strands soaked in warm milk to the pulao before cooking.
Cost
$10