A one-pot rice dish that is equal parts comfort and colour. We load this pulao with a classic mix of vegetables and paneer, all cooked together in the Ember Cast Iron Dutch Oven until every grain of rice is fragrant and separate. This is the kind of dish that works on a weeknight and looks good enough for guests.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4 to 6
Ingredients for the Rice
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2½ cups basmati rice, washed and soaked for 30 minutes
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4 cups water
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Salt to taste
Ingredients for the Veg Handi Pulao
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3 tbsp ghee
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2 tbsp oil
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1 tsp cumin seeds
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2 bay leaves
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1-inch cinnamon stick
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3 green cardamoms
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3 cloves
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1 medium onion, thinly sliced
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1 tbsp ginger garlic paste
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1 medium tomato, finely chopped
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1 tsp turmeric powder
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1½ tsp red chilli powder
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1 tsp coriander powder
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1 tsp garam masala
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½ cup carrots, diced
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½ cup green beans, cut into 1-inch pieces
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½ cup cauliflower, cut into small florets
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½ cup green peas, fresh or frozen
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250g paneer, cut into cubes
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2 tbsp fresh mint leaves, chopped
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2 tbsp fresh coriander leaves, chopped
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1 tbsp rose water (optional)
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Salt to taste
For Garnish
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Fried onions (birista)
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Fresh coriander, chopped
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Lemon wedge
Method
Step 1
Drain the soaked basmati rice and keep it aside.
Step 2
Preheat the Ember Cast Iron Dutch Oven on medium heat for 2–3 minutes.
Add ghee and oil, add cumin seeds, bay leaves, cinnamon, cardamom, and cloves. Let them sizzle for 30 seconds until fragrant.
Step 3
Add the sliced onions and sauté for 5 to 7 minutes, until golden brown. This step builds the flavour base of the pulao.
Step 4
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
Step 5
Add the chopped tomato and cook until it turns soft and mushy. Add turmeric powder, red chilli powder, coriander powder, garam masala and salt. Cook for 2 minutes until the masala turns aromatic and the oil begins to separate slightly.
Step 6
Add the carrots, beans, and cauliflower florets. Stir well to coat the vegetables in the masala and cook for 3 to 4 minutes on medium flame.
Step 7
Add the green peas and paneer cubes. Toss gently so the paneer does not break. Cook for 2 minutes.
Step 8
Add the drained basmati rice and fold gently to combine without breaking the grains. Add the chopped mint and coriander leaves.
Step 9
Pour in 3½ cups of water. Add rose water; drizzle it along the edges of the pot now. Bring to a boil on medium-high flame.
Step 10
Once the water comes to a boil, reduce the flame to the lowest setting. Cover the Ember Cast Iron Dutch Oven with its lid and cook for 15 to 18 minutes until the water is fully absorbed and the rice is cooked through.
Step 11
Turn off the flame and let the pulao rest covered for 5 minutes. Open the lid, fluff gently with a fork,.
Step 12
Serve hot directly from the Ember Cast Iron Dutch Oven, garnished with fried onions, fresh coriander, and a generous squeeze of lemon.
Note:
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Do not lift the lid while the rice is cooking. The trapped steam is what cooks the rice evenly and keeps every grain separate.
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Resting the pulao after cooking is just as important as the cooking itself; it allows the moisture to settle evenly through the rice.