Vegetable Pulao with Salad and Raita

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This delicious meal is super easy to make and ready in under 30 minutes! Perfect for the whole family.


For the Vegetable Pulao
sunflower/rapeseed/vegetable oil
1 medium onions, roughly chopped
1 tsp cumin seeds
10 black peppercorns
2 red potatoes
1 bell pepper
½ cabbage
2 medium tomatoes
½ cup of frozen peas
200g basmati rice, washed
1 handful of fresh coriander, finely chopped
1 tsp salt
1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala

For the Salad
½ cucumber
1 onion
½ lemon

For the Raita
300g natural yoghurt
¼ tsp salt
¼ tsp ground cumin
8 fresh mint leaves, finely chopped
1 handful of boondi (optional)

– Add 2-3 tbsp of oil to a hot pan. Add the cumin, and black peppercorns to the pan and let them sizzle. Then add the onion and cook for 6 minutes until golden.

– Meanwhile, roughly chop the vegetables.

– Once the onions are beginning to soften, add the cabbage and cook for another 2 minutes.

– Add the potatoes and pepper, and cook for 5 minutes.

– Meanwhile, wash the rice, and boil 420ml of water in a kettle.

– Add the tomatoes and peas and cook for 3-4 minutes on high heat.

– Add the salt, chilli powder, turmeric powder, and garam masala, along with the fresh coriander. Mix well.

– Add the washed rice, stir through and then add the boiled water.

– Mix well, cover, reduce the heat, and cook for 15 minutes.

– Whilst the Pulao is cooking, roughly chop the cucumber and onion for the salad.

– Mix in a bowl along with a pinch of salt and pepper, and a squeeze of lemon.

– For the Raita, mix the yoghurt, salt, ground cumin, and fresh mint leaves together in a bowl. If you choose to add the Boondi, mix well, and let it sit for 15 minutes before serving to allow them to soften.

– Once the Pulao is cooked, do not uncover but turn the heat off and let it sit for 10-15 minutes.

Then, serve the Pulao along with the Salad, and Raita, and enjoy!