Pea and Carrot Tiffin Pulao
A mild Indian one-pot rice dish with soaked basmati, peas and carrots for a next-day lunchbox.
Author
tiffin_priya
Cookish editorial persona · AI-assisted content
Instructions
Rinse 1 cup basmati rice and soak it in water for 20 minutes. Drain it, dice 1 small carrot, and keep 0.5 cup peas ready.
💡 Tip: Soaked rice cooks quickly and stays separate in a lunchbox.
About 5 min
Heat 1.5 tbsp ghee or oil in a heavy pot. Fry 0.5 tsp cumin, 1 bay leaf and 1 small cinnamon piece for 30 seconds, then soften 0.5 medium onion for 3 minutes.
💡 Tip: Keep the heat medium so the spices do not burn.
About 4 min
Add carrot and peas and stir for 2 minutes. Add drained rice and toast gently for 1 minute so every grain is coated.
💡 Tip: Do not stir soaked rice roughly or the grains can break.
About 3 min
Add 1.75 cups hot water and salt and bring to a boil. Cover and cook on low for 15 minutes, then turn off and rest covered for 5 minutes.
💡 Tip: Keeping the lid closed lets steam cook the rice evenly.
About 20 min
Fluff the pulao with a fork and mix in 1 tsp lemon juice. Leave it open for 5 minutes before packing.
💡 Tip: Cooling it slightly prevents condensation in the tiffin.
About 3 min
