This light Indian-inspired pulao combines rice with spices such as cumin, cinnamon, and cloves, then cooks them with colorful vegetables. Its aromatic spices offer a change from everyday pilaf.
Heat the cooking oil in a saucepan. Add the cinnamon stick, cloves, and cumin, and sauté for 30 seconds. Add the onion and sauté until softened and lightly golden.
Add the carrots and peas and sauté for 3–4 minutes. Add the drained rice and sauté for 2 more minutes.
Add the hot water and salt and bring to a boil. Reduce the heat to low, cover, and cook until the water is absorbed.
Remove from the heat and let the pilaf rest for 8–10 minutes. Remove the cinnamon stick and cloves before serving.
Important: Briefly toast the spices in oil to release their aromas; cooking them for too long can make them taste bitter. Contains no allergens.
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