Vegetable Pulao Traybake
A super-easy and delicious traybake with a fusion of fresh flavours, vegetables embedded in the elegantly long and fluffy extra-long rice grains. Perfect dish for special occasions. Courtesy of Chetna Makan.
- 31 - 60 Minutes
- Easy
- 6
Method
Ingredients
Ingredients
- 400g Tilda Grand Extra Long Basmati Rice
- 2 tbsp sunflower oil
- 1 bay leaf
- 4 cardamom pods
- 1 tsp cumin seeds
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 carrot, roughly chopped
- 1 potato, roughly chopped
- handful of cauliflower, cut into florets
- 10-15 fine green beans, cut into pieces
- 1 1/2 tsp salt
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 2 tsp ground cumin
- 1 litre boiling water
How to make Vegetable Pulao Traybake
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Heat the oil in a pan and add the whole spices.
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Once they start to sizzle add the onions and cook for 5 minutes.
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Next add the garlic followed by the vegetables and cook for another 5 minutes.
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Next add the garlic followed by the vegetables and cook for another 5 minutes.
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Now add the spices and mix well.
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Next add the rice and mix well.
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Transfer this to an oven proof tray and cover it with foil.
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Preheat the oven to 180 C. Put the covered tray in for 30 minutes.
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Once done, remove and let it rest for 10 minutes before serving.
