Low Sodium Vegan Vegetable Pulao

Total time55 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

1 ½ cups basmati rice
Lundberg Essences Organic California Rice White Basmati - 32 Oz Lundberg Family Farms California White Basmati Gourmet Rice, 32oz Mahatma Extra Long Grain Basmati Rice Bag - 2 lb Ralston Family Farms Rice White Basmati - 24 OZ Royal Basmati White Rice - 5 Lb
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3 tbsp neutral oil (such as avocado oil or sunflower oil)
1 tsp cumin seeds
1 bay leaf
4 green cardamom pods, lightly crushed
1 cinnamon stick (about 2 inches)
4 whole cloves
1 medium yellow onion, thinly sliced
1 tbsp fresh ginger, finely grated
3 garlic cloves, minced
1 medium carrot, peeled and cut into ½-inch dice
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
½ tsp ground turmeric
1 tsp ground coriander
½ tsp garam masala
1 ¼ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 ¾ cups water

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 tbsp fresh mint leaves, roughly torn (optional)
lemon wedges, for serving (optional)

Instructions

1
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1 minute. Transfer to a bowl, cover with cold water, and soak for 20 minutes, then drain thoroughly.
2
Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds, bay leaf, cardamom pods, cinnamon stick, and cloves and cook, stirring, until the cumin seeds sizzle and turn a shade darker and the spices are fragrant, about 1 minute. Watch closely — the spices can scorch quickly.

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