A light pulao inspired by Indian cuisine, in which rice blended with spices like cumin, cinnamon, and clove is cooked with colorful vegetables. With its spiced, aromatic character, it offers a different experience for palates used to ordinary pilaf recipes.
Heat the vegetable oil in a pot and add the cinnamon stick, cloves, and cumin, sautéing for 30 seconds; then add the onion and sauté until it turns pink.
Add the carrot and peas and sauté for 3-4 minutes, then add the drained rice and sauté for 2 more minutes.
Add hot water and salt and bring to a boil; once boiling, reduce to low heat and cook with the lid closed until the water is absorbed.
Remove from the heat, let it rest for 8-10 minutes, remove the cinnamon stick and cloves, and serve.
Important: Briefly sautéing the spices in oil is necessary to release their aromas — sautéing them too long can leave a bitter taste. Contains no allergen.
Don't forget to remove the cinnamon stick and cloves before serving — whole spices aren't meant to be eaten.
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